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1
Heat a skillet over medium heat.
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2
Add sausage and onion and cook for a few minutes until the sausage barely starts to brown.
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3
Add the garlic and spinach; stir and add nutmeg, salt and pepper.
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4
Saute until sausage is cooked through.
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5
Remove from heat and cool.
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6
Stir in ricotta, mozzarella and Parmesan.
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7
Heat the oil over medium heat in a skillet.
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8
Use a heavy bottomed skillet like cast iron.
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9
Beat egg in a small bowl and set aside.
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10
Meanwhile, start filling your wrappers.
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11
Place about 1/4 cup of filling on a wrapper with a corner facing you.
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12
Use the beaten egg as the glue for the egg rolls and paint it around the edges of the wrapper.
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13
Fold the bottom corner of the wrapper up and the side corners in.
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14
Roll up the egg roll and place on a baking sheet or plate.
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15
Repeat with remaining wrappers and filling.
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16
Place 3-4 egg rolls in the pan of oil at a time.
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17
It is important to not place too many in the pan at a time.
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18
Cook them for 3-4 minutes or until golden brown, flipping to brown all sides.
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19
Remove egg rolls with tongs and place them on a plate covered in paper towels to drain.
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20
Immediately sprinkle with grated Parmesan so it will stick.
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21
If cutting in half, allow to cool first.
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22
Serve with warm marinara sauce.
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23
Head over to my blog for a picture explanation.
