Italian Eggrolls
Italian Eggrolls are filled with Italian sausage and shredded vegetables before being fried crisp and golden brown.
Italian Eggrolls are filled with Italian sausage and shredded vegetables before being fried crisp and golden brown.
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon thyme
- 1/2 teaspoon oregano
- garlic powder (to taste)
- 1/4 teaspoon basil
- 28 oz crushed tomatoes
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 large cloves garlic (minced)
- eggroll ingredients:
- 1 lb sweet italian sausage
- 2 large carrots (shredded)
- 1 small head of cabbage (shredded)
- 1 package spring roll wrappers
- small bowl of water
- 1 small bowl
- 1-2 cups oil for pan frying (i use refined coconu
- 5- minute italian marinara sauce ingredients:
- Carbohydrate 15.5096751245967 g
- Cholesterol 86.1825503 mg
- Fat 42.6187318926292 g
- Fiber 3.92585944461627 g
- Protein 19.47696640188 g
- Saturated Fat 13.7667300703912 g
- Serving Size 1 1 -5 serving (320g)
- Sodium 1432.24312253578 mg
- Sugar 11.5838156799804 g
- Trans Fat 2.27235888630899 g
- Calories 515 calories
Step-by-step
- In a large skillet, cook and crumble the sausage.
- Add the cabbage and carrots to the pan and continue to cook over medium heat.
- Season to taste with garlic, salt, and pepper.
- When the vegetables are crisp tender, remove from the heat.
- Remove spring roll wrapper from the package. Take each wrapper individually and place on a plate.
- Spoon the cabbage mixture into the center of each wrapper.
- Pull the bottom corner upwards and then tuck the sides into the middle.
- Roll as tightly as possible.
- Dip your finger into the water and then the egg to seal the edges of the roll.
- When finished wrapping the rolls, set aside.
- Heat the coconut oil to 350 degrees in a small heavy saucepan. Medium heat brought the oil to the right temperature for me.
- Using kitchen tongs to help turn the rolls, pan fry the rolls in the hot oil for 10-20 seconds on each side. They should be lightly browned.
- Remove to a plate lined with paper towels.
- Serve hot by themselves or with marinara dipping sauce.
- Enjoy!
- In a small saucepan, over medium heat, warm the oil, garlic, and spices just until fragrant. This should take about a minute.
- Add the tomatoes and stir to combine.
- Simmer until the oil and spices are well combined with the tomatoes, this should take less than 5 minutes.
My Unexpected Culinary Adventure: Italian Eggrolls
As a busy working mom, finding time to cook delicious, homemade meals often feels like a Herculean task. My days are a whirlwind of meetings, school runs, and trying to maintain some semblance of order in our chaotic household. So, when I stumbled upon this recipe for Italian Eggrolls, I was intrigued. It promised a flavorful, satisfying meal, and the idea of something crispy and golden-brown after a long day was incredibly appealing. I'm not usually one for overly complex recipes – simplicity is key in my kitchen – but something about the combination of Italian sausage and crunchy vegetables wrapped in a delicate eggroll wrapper whispered promises of culinary success.
The process of making these eggrolls, surprisingly, was quite therapeutic. The rhythmic chopping of vegetables, the careful spooning of the filling, the satisfying roll and seal – it was a meditative experience that allowed me to momentarily escape the pressures of daily life. The kitchen, normally a battleground of spilled milk and forgotten lunchboxes, transformed into a haven of calm as I focused on creating these little culinary masterpieces. I found that even the 5-minute marinara sauce was surprisingly flavorful and added a rich and tangy counterpoint to the savory filling.
The aroma that filled my kitchen as the eggrolls fried was intoxicating – a symphony of garlic, sausage, and warm spices. The golden-brown, perfectly crisped rolls emerging from the pan were a feast for the eyes, and even more so for the palate. The explosion of flavor – the savory sausage, the slightly sweet carrots, the tender cabbage, all perfectly balanced – was truly remarkable. Even my usually picky eaters cleaned their plates, a testament to the irresistible appeal of these little bundles of deliciousness.
Making these Italian Eggrolls wasn't just about creating a meal; it was about reclaiming a sense of calm and control in the midst of a busy life. It was a reminder that even in the midst of chaos, there's always time to create something beautiful, something flavorful, something truly special. And to share it with the people you love. The recipe’s simplicity belies its incredible flavor, making it a perfect go-to dish for busy weeknights or relaxed weekend gatherings. It's a recipe I'll undoubtedly keep in my repertoire, ready to bring a touch of Italian sunshine to my family's table whenever the need arises. These eggrolls are more than just a meal; they’re a small act of self-care, a testament to the power of simple pleasures, and a delicious reminder that even amidst the whirlwind of life, there’s always room for a touch of culinary magic.
From the simple act of shredding the vegetables to the careful rolling and frying, the process itself is incredibly satisfying. It's a recipe that allows for creative freedom – you can adjust the spices to your liking, add other vegetables, or even experiment with different types of sausage. The beauty of the recipe lies in its adaptability, making it perfect for both novice and experienced cooks. Whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates delicious and easy meals, these Italian Eggrolls are sure to become a staple in your kitchen.
