Crunchy Salami and Cheese Egg Rolls

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #39480

September 05, 2022

"The every day salami is transformed into something special. Note that the refrigerator sit time is not included in the overall prep. time."

Original is 6-12 servings


  • Serving Size: 1 (638.9 g)
  • Calories 623
  • Total Fat - 34.6 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 263.5 mg
  • Sodium - 3573.7 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.4 g
  • Protein - 49.2 g
  • Calcium - 742.3 mg
  • Iron - 3 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese, a pinch of oregano, bit of basil --the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.

Step 2

Place the egg rolls on a plate and refrigerate for at least 30 minutes.

Step 3

Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.

Step 4

Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.

Step 5

Serve the egg rolls with warm marinara alongside, for dipping. Makes egg rolls.


No special items needed.

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