Italian Egg Rolls

Italian egg rolls on white serving platter with a side of marinara.

Print Recipe

5 from 1 vote

Crispy fried egg rolls stuffed with Italian sausage and creamy Fontina cheese.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Servings: egg rolls

Calories: 583kcal

Author: Anecia Hero

Equipment

Thermometer
Tongs

Ingredients

½ pound ground hot Italian sausage See Recipe Notes
½ pound ground pork
1-2 tablespoons oil See Recipe Notes
¼ cup finely diced yellow onion
1 tablespoon minced garlic from a jar See Recipe Notes
1 teaspoon fennel seed
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter, unsalted
1 tablespoon all-purpose flour
½ cup milk, room temperature
½ cup grated Fontina cheese
12 egg roll wraps
tap water
2-4 cups frying oil (vegetable, canola) See Recipe Notes
grated Parmesan cheese for garnish; chopped parsley for garnish
Marinara sauce for dipping

Instructions

Prep: Finely dice onions and set aside.
Get the milk out of the fridge and let it come to room temperature
Grate the Fontina cheese; measure and set aside.
¼ cup finely diced yellow onion, ½ cup milk, room temperature, ½ cup grated Fontina cheese
In a large, non-stick skillet, add the Italian sausage, ground pork and fennel seeds. Cook on medium high, breaking the meats into small pieces, until the sausage and pork are no longer pink. (If you use a stainless skillet, you may have to add a little oil - see recipe notes below)
½ pound ground hot Italian sausage, ½ pound ground pork, 1 teaspoon fennel seed, 1-2 tablespoons oil
Add onions to the meat mixture and cook on medium high heat for 3-5 minutes; then add the garlic and cook another 1-2 minutes. Season with salt and pepper. Transfer to a fine meshed strainer and strain any residual oil. Set aside. Wipe the skillet out with a paper towel and return to the stovetop on low heat.
¼ cup finely diced yellow onion, 1 tablespoon minced garlic from a jar, ¼ teaspoon salt, ¼ teaspoon black pepper
Add the butter to the same skillet you cooked the meat. Once the butter melts, sprinkle in the flour and whisk, stirring constantly. Gradually add the milk and continue whisking (mixture will clump up at first, but keep stirring with a whisk or rubber spatula until the mixture is smooth)
1 tablespoon butter, unsalted, 1 tablespoon all-purpose flour, ½ cup milk, room temperature
Remove skillet from heat and add cheese. Using a rubber spatula or wooden spoon, gently combine the cheese mixture with the meat mixture. (A rubber spatula works great here.) Return pan to stovetop on very low heat.
½ cup grated Fontina cheese
Place egg roll wrappers on the counter a pointed end near you (diamond shaped) (You won't use all of the egg roll wraps unless you are doubling the recipe)
12 egg roll wraps
Use a pastry brush or your fingers and lightly brush the edges of the egg roll wrappers with a little water
tap water
Add ¼ cup of the meat/cheese mixture to the center of the egg roll wrap and, using your hands, shape it into a rectangular or log shape.
Gently fold the sides of the egg roll wrap over the mixture and fold the bottom up over the mixture. Gently roll the stuffed egg wrapper on the counter and set aside. You may need to brush on a little more water to the wrapper so it will hold together
Heat frying oil to 350°F-375°F; using tongs, gently place a few of the Italian egg rolls into the hot oil. Turn them constantly using the tongs so they brown evenly. This frying part takes about 1 minute per batch. Remove from oil, place on paper towel and resume frying the rest of the egg rolls working in small batches
2-4 cups frying oil (vegetable, canola)
Garnish with grated Parmesan cheese and chopped parsley; serve with a warm Marinara sauce for dipping
grated Parmesan cheese for garnish; chopped parsley for garnish, Marinara sauce for dipping

Notes

Italian Sausage -you can use mild, sweet or hot

Oil-If you use a non-stick skillet, you don't need to put any oil in the pan first to brown the sausage and pork. If you use a stainless skillet, you may need to add a little oil before browning the meats.

Garlic-I use jarred, minced garlic for this recipe. If you use fresh garlic, use about half of the amount called for in the recipe because fresh garlic is stronger than minced, jarred garlic.

Frying oil - Use a unflavored, high-heat tolerant oil like vegetable or canola oil. The amount of frying oil you will need will depend upon how big your frying vessel is and how many egg rolls you're making.

I used a 3-quart ceramic enameled casserole and used 2 cups of oil.

Nutrition