Italian Sub Egg Rolls

It’s a classic Italian sub in egg roll form. Filled with cheese, deli meats, lettuce and pepperoncini for a bit of a kick. Served with Italian dressing for dipping to give it that perfect sub taste.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 egg rolls

Ingredients

• 1  quart  vegetable oil (for frying)
• 8  egg roll wraps
• 1⁄4 lb  sliced provolone cheese, sliced into 3/4-inch strips
• 1⁄4 lb  sliced deli ham, sliced into 3/4-inch strips
• 1⁄4 lb  sliced deli  genoa salami, sliced into 3/4-inch strips
• 1⁄4 lb  sliced deli mortadella, sliced into 3/4-inch strips
• 1⁄4 lb  sliced  pepperoni, sliced into 3/4-inch strips
• 1  cup  drained  pepperoncini pepper
• 1 1⁄2 cups  shredded iceberg lettuce
• 2  teaspoons dried oregano
• 1  large egg, beaten
• 1  cup  Italian dressing

Directions

1. Fill a pot or skillet with high sides halfway up with oil and bring to 365 degrees F.
2. Place the egg roll wrappers at an angle on a clean work surface. Lay slices of cheese and a bit of each deli meat in the center. Top with pepperoncini, lettuce and a dash of oregano.
3. Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of egg wash and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
4. Working in batches, fry rolls until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with Italian dressing on the side for dipping.