🌎 The World Cookbook

EGGROLL INGREDIENTS:
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)
5- MINUTE ITALIAN MARINARA SAUCE INGREDIENTS:
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

EGGROLL DIRECTIONS: 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. MARINARA DIRECTIONS: 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.