Ingredients
-
3/4 cup diced green pepper
-
1 (15 ounce) 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
-
1 dash pepper
-
1 (8 ounce) package mozzarella cheese, cut into 1/4 inch cubes
-
13 egg roll wraps
-
oil (for frying)
-
1 egg, lightly beaten
-
1 garlic clove, minced
-
1 lb bulk Italian sausage
Instructions
- In a large skillet, cook the sausage, green pepper and garlic over medium heat until meat is no longer pink; 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.
- 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.
- In an electric skillet or a deep fryer, heat 1 inch of oil to 375*.
- Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.