1 lb. bulk Italian sausage
3/4 c. diced green pepper
1 clove garlic, minced
1 (15 oz.) can crushed tomatoes
1/4 c. tomato paste
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. sugar
1/8 tsp. rosemary
dash pepper
1/2 lb. Mozzarella cheese, cut into 1/2-inch cubes
12 egg roll wrappers
1 egg, lightly beaten
vegetable oil for frying
In
a large skillet, cook the sausage, green pepper and garlic over medium heat until the sausage is no longer pink; drain. Stir
in the tomatoes, tomato paste, salt, oregano, sugar, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for
10 minutes. Uncover and simmer 10 minutes longer. Remove from heat; cool for 20 minutes. Stir in cheese. Place 1/3 c. of the
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 beaten egg; roll up lightly to seal. In an electric skillet or a deep-fat fryer, heat 1 inch of
oil to 375 degrees. Fry egg rolls in batches for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
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