Italian Egg Rolls

Heat a skillet over medium heat. Add sausage and onion and cook for a few minutes until the sausage barely starts to brown. Add the garlic and spinach; stir and add nutmeg, salt and pepper. Sauté until sausage is cooked through. Remove from heat and cool. Stir in ricotta, mozzarella and Parmesan.

Heat the oil over medium heat in a skillet. Use a heavy bottomed skillet – like cast iron.

Beat egg in a small bowl and set aside. Meanwhile, start filling your wrappers.

Place about 1/4 cup of filling on a wrapper with a corner facing you. Use the beaten egg as the glue for the egg rolls and “paint” it around the edges of the wrapper. Fold the bottom corner of the wrapper up and the side corners in. Roll up the egg roll and place on a baking sheet or plate. Repeat with remaining wrappers and filling.

Place 3-4 egg rolls in the pan of oil at a time. It is important to not place too many in the pan at a time. Cook them for 3-4 minutes or until golden brown, flipping to brown all sides. Remove egg rolls with tongs and place them on a plate covered in paper towels to drain. Immediately sprinkle with grated Parmesan so it will stick. If cutting in half, allow to cool first. Serve with warm marinara sauce.

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