Italian Egg Rolls
Crunchy, golden perfection meets Italian-inspired flavors in these irresistible Italian Egg Rolls! Featuring a savory filling of perfectly seasoned Italian sausage, marinara sauce, gooey mozzarella, and fresh basil, these fried delights pack all the comforts of classic Italian cuisine in a crispy handheld bite. Wrapped in egg roll wrappers and fried to golden-brown bliss, they're perfect for an easy appetizer, a fun party snack, or a unique twist on traditional game-day fare. Serve them with extra marinara sauce for dipping, and watch them disappear in seconds! Ready in just 35 minutes, these crowd-pleasers are a fusion masterpiece that will elevate your appetizer game.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 1 cup Marinara sauce
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves
- 12 Egg roll wrappers
- 1 Egg (for sealing)
- 4 cups Vegetable oil (for frying)
Instructions
Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until fully browned and cooked through. Drain any excess grease and set aside to cool slightly.
In a medium-sized bowl, combine the cooked sausage, marinara sauce, shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh basil leaves. Mix until well combined.
Prepare an egg roll wrapper by laying it on a clean surface with one corner pointing at you, forming a diamond shape. Place about 2 tablespoons of the sausage mixture in the center of the wrapper.
Beat the egg in a small bowl, and use a brush or your finger to lightly coat the edges of the egg roll wrapper with the egg wash.
Fold the bottom corner of the wrapper up over the filling, then fold in the two side corners. Roll tightly toward the top corner, sealing the edge with more egg wash to prevent it from opening during frying. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a heavy, deep pot or fryer to 350°F (175°C). Carefully place 3-4 egg rolls into the oil at a time, frying them in batches to avoid overcrowding.
Fry each batch for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Allow the egg rolls to cool for a few minutes before serving. Serve warm with extra marinara sauce for dipping.
Nutrition Facts
Calories |
11086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1118.8 g | 1434% | |
| Saturated Fat | 201.3 g | 1007% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 6722 mg | 292% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 11.6 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1486 mg | 114% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
