Meatball Sub Egg Rolls (Ready-to-Print Version)
Golden egg rolls stuffed with seasoned meatballs, mozzarella, and a hint of marinara sauce.
# What You’ll Need:
→ Filling
01 -
12 thawed and chopped frozen fully cooked beef meatballs
02 -
120 ml marinara or pizza sauce, plus additional for serving
03 -
100 g shredded mozzarella cheese
→ Assembly
04 -
8 egg roll wrappers
05 -
15 ml olive oil for sealing
→ Frying
06 -
Vegetable oil for deep frying
# Step-by-Step Guide:
01 -
Combine chopped beef meatballs, marinara sauce, and shredded mozzarella in a medium bowl until evenly mixed.
02 -
Place one egg roll wrapper on a dry surface oriented as a diamond. Spoon approximately 30 ml (2 tablespoons) of filling into the center. Fold the bottom corner over the filling, then fold in both sides and roll tightly. Seal the top corner with olive oil.
03 -
Continue filling, folding, and sealing wrappers until all filling is used.
04 -
Pour vegetable oil into a deep skillet or pot to a depth of approximately 5 cm and heat to 175°C (350°F).
05 -
Fry egg rolls in batches of 2 to 3, turning occasionally, for 2 to 3 minutes per side or until golden brown and crispy.
06 -
Transfer egg rolls to a plate lined with paper towels to drain excess oil. Serve immediately with extra marinara sauce for dipping. Optionally garnish with Parmesan cheese or Italian seasoning.
# Handy Tips:
01 -
Ensure oil is at proper temperature before frying to achieve even crispness and avoid oil absorption.