#MenuIdeas Monday – #Sausage And Cheese Egg Rolls #Recipe

| March 24, 2014 | 7 Comments
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From Val’s Kitchen has teamed up with Better In Bulk and This Mama Loves to bring you this recipe linky. This feature runs every Monday. It’s a great opportunity for you to find and share menu ideas. Please visit the other bloggers and readers and check out the recipes they’ve shared. You never know, you could meal plan your whole week right here in a matter of minutes!

I’ve been thinking about egg rolls lately. Not sure why. I can tolerate them, but there’s usually at least one ingredient in there I don’t care for (cabbage). My Mom LOVES egg rolls. If someone is ordering Chinese it’s a sure bet she’ll want an egg roll. Or a spring roll, I’m not quite clear on if there’s a difference between the two. Anyway. I thought it might be fun to make some homemade egg rolls, but not with the ingredients you’d expect. I spent a couple of days making all sorts of egg rolls, and the Sausage And Cheese Egg Roll was the overwhelming favorite. Everyone enjoyed them and has already asked for me to make them again. They’re really easy to make, and here’s how I did it.

Sausage And Cheese Egg Rolls
Author:
Recipe type: Appetizer
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10 egg roll wraps
  • 1 lb ground Italian sausage
  • 4-06 oz shredded mozzarella cheese
  • 1x 14.5 oz can tomato sauce (I used variety seasoned with basil garlic and oregano)
  • OPTIONAL - Hot sauce
Instructions
  1. Preheat the oven to 400f.
  2. Brown your sausage.
  3. In a mixing bowl combine the cooked sausage, cheese and sauce. Stir well. (If you are adding the hot sauce add it now.)
  4. Lay a wonton out on a flat surface. I like to lay it diagonally, since it's more natural to fold in that position.
  5. Place some sausage in the middle. Don't go all the way to the ends or you won't be able to close the egg roll.
  6. Fold the top and bottom of the egg roll towards each other, meaning, fold the bottom up towards the top and the top down towards the bottom.
  7. Fold the sides of the egg roll in towards the middle. Sausage And Cheese Egg Rolls
  8. Brush or rub the top of each egg roll with a light covering of olive oil. Sausage And Cheese Egg Rolls
  9. Bake for 15 minutes, then remove from oven. Sausage And Cheese Egg Rolls
  10. Serve as is or with a side of sauce. Sausage And Cheese Egg Rolls

 

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Category: My Recipes

About the Author ()

NJ Mom of 2 boys. – TJ, an 18 year old, and CJ, a 14 year old with Down Syndrome. Jersey girl. I have three younger brothers, all of whom have children. Social media enthusiast. Ds Advocate. Cat person. I love rock music, favorite band is Oleander. My favorite food is cheesecake. I HATE the misuse of the word retarded. I take it personally and find it very offensive.

Comments (7)

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  1. Mary says:

    I see breakfast tacos and burritos all the time. But never an egg roll. But it makes perfect sense! And the wrappers last longer in the fridge than the tortillas.

  2. I seriously need to consider going meatless one day throughout the day and this sounds really good!

  3. Scott says:

    Add a little scrambled egg in there and you have a perfect breakfast item!

  4. Carlee C says:

    I love recipes like these that you can take on the go. These are perfect for school days or for spring break!

  5. deb says:

    These look great for breakfast on the go! Thanks for sharing.

  6. Loved your rolls–perfect breakfast big bite or possible canape entry.

  7. brett says:

    these look SO good, Val! and i don’t do egg rolls. so that’s saying a LOT

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