Italian Egg Rolls

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½ lb. Ground turkey w/Italian seasoning
¾ c. finely chopped green pepper
½ c. finely chopped onion
1-2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach
1 ½ c. shredded mozzarella cheese
¼ c. grated Parmesan cheese
14 egg roll wrappers
Oil for frying
Meatless spaghetti sauce




In large skillet, cook meat, green pepper & onion until no longer pink; drain. Thaw & squeeze dry the spinach well. Add spinach, cheeses & garlic to meat mixture, mix well; cool slightly.

Arrange wrapper to look like a diamond. Place 1/3 c. mixture in the center of each egg roll wrapper similar to a log, approx. 1” X 3”. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with finger dipped in water, running along remaining exposed edge; roll up tightly to seal.

In an electric skillet, deep-fryer or wok, heat 1 in. of oil to 375 degrees. Fry egg rolls in small batches, do not crowd pan, for 2-4 minutes on each side or until golden brown. Drain on paper towels.

Heat up spaghetti sauce to serve as the dipping sauce.


Active Time:  1 Hour
Total Time:  1 Hour
Yield:  14 Servings

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