Italian Eggrolls

Yield Approximately 10 – 12 eggrolls

Ingredients

1 bunch broccoli rabe (discard about 1 inch from the stems and roughly chop)
3 tbls extra virgin olive oil
1lb Italian sausage (casing removed)
1 medium onion small dice
2 large cloves garlic minced
2 tbls tomato paste
1 tbl anchovy paste
package of eggroll wrappers
8 oz. shredded mozzarella cheese
oil for frying

Instructions

In a large pot of rapidly boiling water, blanch the broccoli rabe for about 2 minutes.

In a large sauté pan over medium high heat, add the olive oil. When the oil is hot, crumble the sausage and sauté it along with the onion until the sausage is browned. About 6 to 8 minutes.

Add the garlic, tomato paste and anchovy paste and sauté until the tomato paste is brown and the anchovy paste disappears. About 5 minutes.

Lower the heat to medium and mix the broccoli rabe into the pan with the sausage and continue to cook covered over medium heat until the broccoli rabe is tender. About 5 minutes. Remove from the heat and allow to cool completely.

Fill each wrapper with about 2 or 3 tbls of the sausage mixture add about 1 tbl of the mozzarella and roll the wrapper according to the directions on the package.

If desired, eggrolls may be frozen at this point.

In a heavy bottomed pot, heat the oil to 350 degrees. Carefully fry the eggrolls 3 or 4 at a time until golden brown. Remove to paper towels.