Wild Mushroom Honey Wheat Egg Rolls Egg Rolls

featuring our Honey Wheat Bread

Cook Time: 45 min | Servings: 10

Ingredients

• 10 slices of Nature's Own Honey Wheat bread, crust removed

• 8 oz of mushrooms stems removed and chopped

• 3 tbsp butter divided use

• 1/2 cup onion finely diced

• 1 tsp garlic minced

• 8 ounces mild Italian sausage casings removed or breakfast sausage

• 4 ounces cream cheese softened

• 1/4 cup parmesan cheese grated

• 1/2 cup Monterey Jack cheese shredded

• 1/4 cup chopped parsley divided use

Directions

Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan. Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces. Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.

Using a rolling pin, flatten each slice of Nature's Own Honey Wheat bread. Arrange the bread with the long sides facing you. Spoon heaping tablespoons of the filling on the lower half of the slices. Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls. In a large, deep skillet, heat 1 inch of oil to 350°. Fry the rolls in batches without crowding, turning occasionally, until golden brown, 3 to 5 minutes per batch.

Transfer the rolls to paper towels to drain, then serve.

Suggestions - You can stuff these with anything. You could do a more traditional egg roll with cabbage, mushrooms, onions, carrots, soy sauce, and sesame oil.