Egg rolls with meatballs

Votes: 7

Time: 1 hour 30 min.
Complexity: easily
Quantity: 8 rolls

Egg rolls are a popular American snack with an Asian twist, similar to deep-fried spring rolls. However, egg rolls are made with special sheets of dough that, when fried, form a dense, crispy shell, thicker and more filling than Asian spring rolls. Make these mouth-watering egg rolls with an Italian-style filling of meatballs in marinara sauce, mozzarella cheese, and basil. Fry them and serve hot to enjoy the melted cheese inside. These crispy egg rolls are eaten with your hands, dipping them in the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

250g frozen cooked meatballs, thawed and cut into bite-sized pieces
2 cups prepared or canned marinara sauce
8 sheets of 15cm square egg roll dough
2 eggs, beaten
250 gr. grated mozzarella
16 fresh basil leaves
Peanut oil for deep frying

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Toss meatballs with 1/4 cup marinara sauce.

Lay the dough sheet out in front of you like a diamond. Brush the edges with beaten egg. Place about 2 tablespoons of mozzarella in the center of the dough, then add the meatballs (also about 2-3 tablespoons) and top with 2 basil leaves.
When spreading the filling onto the dough sheet, be sure to leave about 2.5 cm (1 in) from the edges. Fold the end of the dough closest to you over the filling. Then fold each side toward the middle and carefully roll the dough and filling into a tight cylinder, tucking the edges in and pressing the filling into place.

Repeat the same process with the remaining dough until you've used up the filling. When assembling the rolls, be sure to set aside any dough you're not using, and cover the assembled rolls with a kitchen towel to prevent the dough from drying out.
Pour 10-12 cm of vegetable oil into a thick-bottomed pan or cauldron and heat it to 175°C.
Fry the egg rolls in batches of 4 until golden brown, 6 to 8 minutes. Place on a baking sheet lined with paper towels.
Serve with remaining marinara sauce as a dip.

Categories:

recipe / Deep-frying / Appetizers / Meat appetizers / / / American cuisine / Kelsey Nixon

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