Get ready to transform your appetizer game with a mouthwatering fusion of Italian sausage and vibrant broccoli rabe, wrapped in a perfectly crispy egg roll that'll make your taste buds dance! These aren't your ordinary egg rolls – they're a culinary adventure that combines the rich, savory flavors of Italian sausage with the slightly bitter, tender broccoli rabe, all tucked into a golden, crunchy wrapper that promises to be the star of any gathering.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 egg rolls
Ingredients
- 1 lb Italian sausage
- 1 bunch broccoli rabe, chopped
- 1 cup shredded mozzarella cheese
- 1 package egg roll wrappers
- 1 egg, beaten
- Oil for frying
Instructions
- Begin by preparing all your ingredients. Chop the broccoli rabe into small pieces, removing any tough stems. Set aside.
- In a large skillet over medium heat, add the Italian sausage. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the sausage is cooked, add the chopped broccoli rabe to the skillet. Stir well and cook for an additional 3-4 minutes until the broccoli rabe is tender and bright green.
- Remove the skillet from heat and allow the mixture to cool slightly. Once cooled, stir in the shredded mozzarella cheese until well combined.
- Prepare your work surface by laying out the egg roll wrappers. Place a wrapper on a clean, dry surface with one corner pointing towards you.
- Using a spoon, place about 2-3 tablespoons of the sausage and broccoli rabe mixture in the center of the wrapper.
- Brush the edges of the wrapper with the beaten egg to help seal the egg rolls.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to form an egg roll. Ensure the filling is secure and the edges are sealed. Repeat this process with the remaining wrappers and filling.
- In a large skillet or deep fryer, heat oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of wrapper into it; if it sizzles, the oil is ready.
- Carefully place a few egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
- Using a slotted spoon, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining egg rolls. Once all egg rolls are cooked, serve them hot with your favorite dipping sauce.
Tips
- Temperature is Key: Ensure your oil is consistently at 350°F for the perfect golden-brown crispiness. Use a cooking thermometer for precision.
- Don't Overstuff: While it's tempting to pack in more filling, too much can prevent proper sealing and cause the egg rolls to burst during frying.
- Seal Carefully: Use beaten egg as "glue" to ensure your egg rolls are tightly sealed, preventing oil from seeping in during frying.
- Drain Excess Oil: Always let your egg rolls rest on paper towels to absorb excess oil, keeping them crispy and not greasy.
- Prep Ahead: You can prepare the filling and assemble the egg rolls in advance, refrigerating them until you're ready to fry. Just make sure to bring them close to room temperature before frying.
- Serving Suggestion: Pair these egg rolls with a zesty marinara sauce or a spicy aioli for an extra flavor kick!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 45mg
