Crunchy Salami and Cheese Egg Rolls

6-12
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In


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

Original recipe yields 6-12 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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