Tuesday, January 10, 2012

Italian Eggrolls with Marinara Dipping Sauce

Italian Eggrolls with Marinara Dipping Sauce recipe by Barefeet In The Kitchen

This recipe was a spur of the moment dinner that turned out deliciously. I've been wanting to make Filipino Lumpia for months now and I still haven't found the right recipe. I bought the spring roll wrappers, but couldn't find just the right ingredient combination. I looked at the back of the spring roll package and realized that the wrappers are considered a pasta. Did you know that? I didn't. One thought led to another and I decided to throw together an Italian combination.

The kids, my husband and I all devoured these eggrolls. My youngest son ate three of them! With some marinara sauce on the side for dipping, I am thrilled with how well these turned out.

Italian Eggrolls
(printable Italian Eggroll recipe)
(printable 5 Minute Italian Marinara recipe)

1 lb sweet Italian sausage
2 large carrots, shredded
1 very small head of cabbage, shredded
Garlic powder, to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 package spring roll wrappers
small bowl of water
1 beaten egg in a second small bowl
1-2 cups oil for pan frying, I use refined coconut oil (there is no flavor or aroma)
Marinara sauce, recipe below

In a large skillet, cook and crumble the sausage. Add the cabbage and carrots to the pan and continue to cook over medium heat. Season to taste with garlic, salt and pepper. When the vegetables are crisp tender, remove from the heat.

Remove spring roll wrapper from the package. Take each wrapper individually and place on a plate. Spoon the cabbage mixture into the center of each wrapper. Pull the bottom corner upwards and then tuck the sides into the middle. Roll as tightly as possible. Dip your finger into the water and then the egg to seal the edges of the roll.When finished wrapping the rolls, set aside.

Heat the coconut oil to 350 degrees in a small heavy saucepan. Medium heat brought the oil to the right temperature for me. Using kitchen tongs to help turn the rolls, pan fry the rolls in the hot oil for 10-20 seconds on each side. They should be lightly browned. Remove to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce. Enjoy!

5 Minute Italian Marinara Sauce

1/4 cup extra virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon kosher salt
28 oz crushed tomatoes

In a small saucepan, over medium heat, warm the oil, garlic and spices just until fragrant. This should take about a minute. Add the tomatoes and stir to combine. Simmer until the oil and spices are well combined with the tomatoes, this should take less than 5 minutes.





25 comments:

  1. Oh yum! These sound and look amazing. I love this idea.

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  2. I love this! Fusion food at it's finest. And handheld foods are so much more fun to eat! As evidenced by that cutie in your post!

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  3. Great idea Mary. Now I have to go find out what Filipino Lumpia is.

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  4. I've done something similar to this before but with chicken. Italian sausage would be so much better! Next time you make these, let me know, I'll swing buy and grab a few!! :) YUM!!!!

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  5. So these egg rolls look fantastic but your baby is beautiful! Wonderful photos and a great recipe idea. Have a lovely day!

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  6. Oh my goodness is that boy of yours too cute!

    This sounds very interesting!

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  7. They look so delicious - I love the Italian twist! Your little one looks darling.

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  8. This really looks good Mary! Your munchkin is precious of course. I still can't believe Em is finally as tall as him. This looks kid friendly. Maybe for the bday party at the end of the month!?! Hmmm. We'll see.

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  9. This is my favorite post that boy is delicious! The food looks great as well!

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  10. I like your take on the Italian/Asian fusion idea. Very clever!

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  11. Now this is a eggroll I can wrap my head around, quite possibly my mouth too. I am not a fan of the asian ones but this is outstanding. Also thank you so much for alerting me to the protein mistake, really appreciate it. I would not have noticed.

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  12. This sounds amazing. I would have never thought to use the spring roll wrappers for something Italian. I love the picture of your little one, he is so cute!

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  13. What a great twist, Mary! I love that you still used some of the typical eggroll ingredients like cabbage but gave this an italian twist...sounds yummy! I want to make Lumpia, too. I think it's a long process, but sooo good. We used to have a Filipino woman at my old company who would make them for our bake sales for United Way. They were they first thing to go every time. I feel like What's Cookin Chicago has a good recipe or maybe Steamy Kitchen?

    Your little guy is adorable...look at those curls!

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  14. That is a pretty great idea! Never thought of making egg rolls Italian style, but they sure look good!

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  15. Totally family friendly, healthy and fairly easy! This is a winner! I have never fried in coconut oil. Does it leave any coconut flavor? Does it have a high heat point? The pic of your youngest is adorable! You made my day.

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  16. Very high heat point and the refined coconut oil has no coconut taste whatsoever. It is completely flavorless. I LOVE cooking with coconut oil. For dishes where a hint of coconut flavor or scent is desired, simply use an unrefined oil. I keep both versions in my kitchen.

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  17. I think I would have had the same facial expression as your son eating these. :-)

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  18. Ha ha, love that last photo, so cute. Kid approved!

    I like the flavor combination, especially the Italian sausage.

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  19. Mary, This looked so good I linked to it in my current blog post:
    http://delightfulrepast.blogspot.com/2012/09/cocktail-party-foods.html - would have emailed you rather than comment, but I couldn't find your email address. All the best, Jean

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  20. My son is marrying a gal whos part Fillipino and they make Lumpia. Its AMAZING. First off if you can get to an asian market they use wrappers called Menlo wrappers, and their version is just hamburger with some carrots and onion. Nothing big but so delicious with sweet chili sauce. I bake mine but most deep-fry them. I cant wait to try your version it sounds so delicious

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    1. Hi Rosemarie,

      I found a market just down the street from me that is awesome! I've made traditional lumpia (posted here: http://barefeetinthekitchen.blogspot.com/2012/01/filipino-lumpia.html) and a baked version (posted here: http://barefeetinthekitchen.blogspot.com/2012/03/baked-filipino-lumpia.html)

      My whole family and all of our friends now love lumpia too! The sweet chili sauce is required for us too. Thanks for saying hi!

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  21. Pinning!! Love this idea for egg rolls! Especially being Italian, and all ;)

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