Spicy Italian Egg Rolls Recipes

SPICY ITALIAN EGG ROLLS

Steps:

• Heat your oil in a fryer or heavy bottomed pot to 375 degrees F.
• Meanwhile prepare the egg rolls by laying a slice of provolone in the center of the egg roll wrapper. Top with a thin slice of ham, pepperoni, capicola, a couple strips of roasted red bell pepper and a few banana pepper rings.
• Brush the outer edges of the wrapper with the lightly beaten egg then fold up the egg roll - Place the egg roll in front of you so it looks like a diamond, take the bottom corner and fold it over the filling, tucking it under and enclosing the filling. Take the sides of the wrapper and fold them on top of the filling as well. The egg roll should look like an open envelope at this point. Now just roll the egg roll up until the top is sealed up against the filling.
• Fill and roll all of the egg rolls before frying. Fry up to 3 egg rolls at a time for 2 to 3 minutes, or until the egg rolls are golden brown. Use a slotted spoon to remove from oil and place on a paper towel lined plate to drain.
• Serve egg rolls with a side of creamy Italian dressing. Enjoy!

ITALIAN EGG ROLLS

Steps:

• In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder., 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. Moisten remaining corner with water; roll up tightly to seal. , In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.

SPICY SOUTHWEST EGG ROLLS

Steps:

• Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
• Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
• While chicken is cooking, dice your vegetables.
• Once chicken is done, remove from heat; set aside.
• Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
• Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
• Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
• Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
• To assemble eggrolls:.
• Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
• Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
• Repeat with each eggroll wrapper.
• When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
• To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
• I like to dip these in a spicy avocado sauce or salsa.