Italian Sub Egg Rolls

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READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart vegetable oil (for frying)
  • 8
    egg roll wraps
  • 14
    lb sliced provolone cheese, sliced into 3/4-inch strips
  • 14
    lb sliced deli ham, sliced into 3/4-inch strips
  • 14
    lb sliced deli genoa salami, sliced into 3/4-inch strips
  • 14
    lb sliced deli mortadella, sliced into 3/4-inch strips
  • 14
    lb sliced pepperoni, sliced into 3/4-inch strips
  • 1
    cup drained pepperoncini pepper
  • 1 12
    cups shredded iceberg lettuce
  • 2
    teaspoons dried oregano
  • 1
    large egg, beaten
  • 1
    cup Italian dressing
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DIRECTIONS

  • Fill a pot or skillet with high sides halfway up with oil and bring to 365 degrees F.
  • 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.
  • 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.
  • 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.
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