Meatball Sub Egg Rolls (Printer-Friendly Version)
Savory meatballs and melted mozzarella wrapped in crispy, golden egg rolls with a tangy marinara dip.
# What You'll Need:
→ Filling
01 -
12 thawed frozen fully cooked beef meatballs, chopped
02 -
120 ml marinara or pizza sauce, plus extra for serving
03 -
112 g shredded mozzarella cheese
→ Assembly
04 -
8 egg roll wrappers
05 -
1 tablespoon (15 ml) olive oil for sealing
→ Frying
06 -
Vegetable oil for deep frying
# Steps to Follow:
01 -
In a medium mixing bowl, combine the chopped beef meatballs, marinara sauce, and shredded mozzarella cheese, mixing until evenly incorporated.
02 -
Place an egg roll wrapper on a clean, dry surface oriented as a diamond. Spoon about 2 tablespoons of the filling into the center. Fold the bottom corner over the filling, then fold in both sides and roll tightly. Brush the top corner with olive oil to seal. Repeat with remaining wrappers and filling.
03 -
Fill a deep skillet or pot with vegetable oil to a depth of approximately 5 cm (2 inches) and heat to 175°C (350°F).
04 -
Fry the egg rolls in batches of two to three, turning as needed, for 2 to 3 minutes per side until golden brown and crispy.
05 -
Remove egg rolls with a slotted spoon or tongs and drain on paper towels. Serve immediately with extra marinara sauce for dipping. Optionally garnish with grated Parmesan cheese or Italian seasoning.
# Additional Tips:
01 -
Ensure the oil is properly heated before frying to achieve even crispness and prevent excessive oil absorption.