Italian Egg Rolls

These egg rolls are great as an appetizer or finger foods for a party. This was also my first ever shot at making a recipe. I can't remember the exact reason for creating this but the first time I tried it out on people was for an Italian birthday party I catered in the spring of 2006.

Ingredients

- Egg Roll Wraps
- Italian Sausage removed from casing
- Red Pepper julienned
- Red Onion julienned
- Fresh Basil
- 1 tsp. Dried Oregano
- Mozzarella cut into 1/4" thick strips

Directions

1. In an oiled frying pan over medium heat, cook onions adding a pinch of salt until translucent.

2. Add red pepper and oregano and cook until peppers are tender, onion near caramelizing. Remove to a bowl.

3. In same pan cook sausage, break up into pieces as small as possible. Remove from heat when cooked through, about 10 minutes.

4. Assemble egg roll according to directions on package. Place small amount of sausage, onions, bell pepper, 1 strip of Mozzarella and basil leaf onto egg roll wrap, be carefull not to overfill. Use flour diluted in water as a 'glue'.

5. Deep fry at 350 until golden brown, about 1:30 to 2 minutes. Remove and dry on paper towels and season lightly with salt or Italian seasoning.

Serve with your favourite marinara sauce.