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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 13 |
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My husband and kids love these very untraditional egg rolls. Their crisp wrappers and flavorful pizza filling make them taste so good! Ingredients:
1 pound johnsonville® mild ground italian sausage |
3/4 cup diced green pepper |
1 garlic clove, minced |
1 can (15 ounces) crushed tomatoes |
1/4 cup tomato paste |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon sugar |
1/8 teaspoon dried rosemary, crushed |
dash pepper |
8 ounces cubed part-skim mozzarella cheese |
13 egg roll wrappers |
1 egg, lightly beaten |
oil for frying |
Directions:
1. In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese.
2. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.
3. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 13 egg rolls.
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