Game day recipe — Sausage, Pepper & Onion Egg Rolls — I’ve been a football girlie my whole life so I know a thing or two about game day apps! 1 small onion, diced 1 small red bell pepper, diced 1 lb. hot pork sausage (ideally ground or in a patty, otherwise you can use links, just remove the casing) 1 Tbsp. Olive oil salt and pepper, to taste garlic powder, to taste (about 1-2 teaspoons) onion powder, to taste (about 1-2 teaspoons) fennel seed, to taste Egg roll wraps (in refrigerated section at grocery store - mine are usually near kimchi in produce area) Spicy aioli, for dipping! Dice onion and red bell pepper. In a pan over low-medium heat, add 1 Tablespoon of olive oil. Add your diced onion and bell pepper, and a pinch of salt, allowing the veggies to sweat a bit, and stirring for 3-4 minutes until softened. To the same pan, add your hot pork sausage and break apart with a spoon, for about 5-6 minutes until fully cooked and no longer pink. After fully cooked through, add your spices and mix to combine, stirring for 1-2 more minutes until combined. Now get working on assembling your wraps. Ensure you have a dish of water next to you to seal your wraps. Place about 2 Tablespoons of pork sausage mixture inside wrap and fold corners according to package instructions, sealing the corners with water as you go. Set aside and repeat until you’ve used up all filling. In a separate pan, turn heat to medium and add 1 Tablespoon of vegetable oil. Once the oil is hot, add your egg rolls (just a few at a time to avoid overcrowding the pan) to cook. Turn the egg rolls as you cook, allowing each side to get golden brown. Add additional oil as needed. Repeat the process until you’ve cooked all egg rolls. Serve with a spicy aioli for dipping and enjoy! 🌶️
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