1 package of egg roll wrapper skins
1 jar of spaghetti sauce
1/2 lb. ground Italian sausage (or other ground meat)
8 oz. bag of Italian cheese, grated (mozzarella or blends are fine)
4 cups cooking oil for deep frying
bowl of water
spices to taste
*The meat mixture can be omitted to be suitable for vegetarians/vegans
Brown ground meat and season to your taste. If using jarred spices, pour into your palm first and crush with your fingers before adding to meat.
Drain meat and add spaghetti sauce. It helps to have a very thick spaghetti sauce, I prefer Classico. If your jarred sauce is runny, strain it after adding to meat mixture.
Remove from heat and stir in half of cheese.
Using one wrapper, lay it out flat and place a large spoonful of meat mixture into the center. Dip your finger into the bowl of water and moisten a right angle of the wrapper. Fold the opposing right angle over and press lightly to seal. The finished result will be a triangle.
Set aside and repeat until all wrappers are used.
Heat cooking oil in fryer or deep pot. (I don't use a thermometer to check temperature, I just toss in a bread crumb and watch for it to sizzle.)
When oil is ready, lower a stuffed wrapper into the oil. Let cook until a nice tan, use a fork to dunk it in so that the top cooks evenly with the bottom. When done, use a fork to remove and lay on a paper towel to absorb the excess oil. Sprinkle with cheese from your remaining cheese.