Italian Sub Egg Rolls
- Ready In:
8 egg rolls
- 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
- 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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RECIPE SUBMITTED BY
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.