Italian Sausage Egg Rolls

4 pounds bulk mild or hot Italian sausage (or links, casings removed)

4 tablespoons extra-virgin olive oil

5 cloves garlic, chopped

1 green pepper, diced

1 red pepper, diced

1 medium onion, diced

½ cup shredded mozzarella cheese

¼ cup grated Romano cheese

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

1 tablespoon chopped fresh basil (or 1 teaspoon dried)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon salt-free garlic herb seasoning

1 jar (24 ounces) marinara sauce, divided

Red pepper flakes, optional

2 packages (20-count) egg roll wrappers

Corn or canola oil, for frying

In a large fry pan over medium-high heat, add the sausage, olive oil, garlic, green pepper, red pepper and onion; cook until sausage is crumbly and no longer pink. Drain the fat.

To the pan add cheeses, herbs and seasonings and 1 cup marinara sauce. Stir until cooked and well blended.

Take each egg roll wrap and place 1 teaspoon sausage mixture in center of each egg roll. Fold sides toward middle then tightly roll until seam is underneath. Seal each egg roll with a few drops of water with your fingers.

Heat about 20 ounces oil in a Dutch oven, or deep enough to cover egg rolls to 325-350 degrees. Add more oil as needed for deep frying as you go. Working with a few egg rolls at a time, slowly place seam-side down into the oil. If you drop in too fast, the egg roll will open. Cook on medium heat turning occasionally until lightly browned about 10 minutes. Remove egg rolls and drain on a paper towel lined platter until cooled, and then transfer to a serving platter.

Place the remaining marinara sauce in a small bowl for dipping egg rolls. Garnish with whole basil leaves.

Serves 35 to 40.

Cook's note: Cut recipe in half if you only want to serve 15 to 20 people.