These antipasto egg rolls turn your favorite Italian deli flavors- mozzarella, cured meats, roasted red peppers, and pepperoncini- into a crunchy, golden appetizer. They fry in just minutes and deliver stretchy cheese, savory bites of charcuterie, and a zingy finish you’ll want to dunk in warm marinara.
Gather This
All of these antipasto egg roll ingredients should be easily found at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Egg roll wrappers – These simple wrappers are often found in a refrigerated case in the produce section of the grocery store. They’re thin, square and perfect for rolling and frying.
- Mozzarella cheese
- Pepperoni
- Salami
- Soppressata
- Prosciutto
- Roasted red peppers
- Pepperoncini
- Ground black pepper
- Coarse kosher salt
- Egg
- Vegetable oil
- Marinara sauce
Pro tip:
Low-moisture mozzarella prevents sogginess and gives the best stretch.
How to Make Antipasto Egg Rolls (Step-by-Step)
Whether for game day or any gathering, this crispy snack is easy to whip up.
- Mix filling: Combine cheeses, meats, peppers, pepperoncini, salt & pepper.
- Egg wash: Make the egg wash by beating the egg with water.
- Fill & fold: Wrapper diamond-style; brush top edges. Add filling; fold bottom up, sides in, then roll tight to seal (like an envelope).
- Fry: Heat oil. Fry 2-4 egg rolls at a time until deep golden brown.
- Drain & serve: Transfer to a rack over paper towels. Serve hot with warm marinara.
Test Kitchen Tips
I’ve tested these antipasto egg rolls to be able to bring you the best tips and tricks.
- Keep wrappers covered with a barely damp towel while working to prevent them from cracking or drying out.
- Seal well (especially the final corner) to avoid leaks in the oil when frying.
- Maintain oil temperature. If the oil is too cool, your egg rolls will be greasy; if too hot, you’ll have a burned exterior/under melted cheese.
- Batch frying: Only fry two at a time and let the oil return to temp between batches.
Variations and Dipping Sauces
There are plenty of ways for you to make these antipasto egg rolls your own. Here are a few ideas.
- Veggie-forward: You can add chopped artichokes or olives to amp up the veggies. Just be sure to reduce salt slightly.
- Spicy: Try swapping in hot soppressata or add crushed red pepper to filling for a little kick.
- Cheese swap: You can use provolone or fontina cheese instead of mozzarella for a sharper melt.
- Dips: Some of my favorite dipping sauces are marinara, pesto aioli, Calabrian chili mayo or creamy Italian dressing.
Frequently Asked Questions
Yes. Air fryer: 375°F, light oil spray, 8-10 min turning once. Oven: 400°F on a rack, brushed with oil, 12-15 min, turning once; they won’t be as blistered as deep-fried
Don’t overfill, press out air as you roll, and seal edges with egg wash. Keep oil near 325°F and avoid crowding.
Yes- mix and refrigerate up to 2 days. Drain peppers well so the filling isn’t wet.
A neutral, high-smoke-point oil like vegetable or canola.
More Crispy Appetizers
Whether for watching football or just when I have the hankering for a crunchy snack, these crispy appetizers are my favorite.
Antipasto Egg Rolls Recipe
Ingredients
- 1 cup low moisture mozzarella cheese , freshly shredded
- ½ cup pepperoni , finely chopped
- ½ cup salami , finely chopped
- ½ cup soppressata , finely chopped
- ½ cup prosciutto , finely chopped
- ¼ cup roasted red peppers , finely chopped
- ¼ cup pepperoncini , finely chopped
- 1 teaspoon ground black pepper
- 1 teaspoon coarse kosher salt
- 1 egg , lightly beaten
- 20 large square egg roll wrappers (1 package)
- 8 cups vegetable or canola oil , for frying (*depending on your pan/pot)
- 2 cups marinara sauce , for dipping
Instructions
- In a large mixing bowl, combine the shredded 1 cup low moisture mozzarella cheese, chopped ½ cup pepperoni, ½ cup salami, ½ cup soppressata, ½ cup prosciutto, ¼ cup roasted red peppers, ¼ cup pepperoncini, 1 teaspoon ground black pepper and 1 teaspoon coarse kosher salt. Toss to combine.
- In a small bowl, whisk together the 1 egg with 2 tablespoons of water.
- On a clean cutting board or workspace, place an egg roll wrapper in the center with the points facing up/down.
- Using your fingers or a pastry brush, add a small amount of the egg wash on the top edges of the wrapper.
- Place about 2 ounces (about 2 tablespoons) of the filing into the lower center of the egg roll.
- Bring the bottom egg roll wrapper point up over the filling, bring the left corner into the center (covering the first wrapper fold), then the right side corner to the center (the roll should look like an envelope). Roll up onto the final corner, tightening and forming the roll a bit before finally sealed.
- Set each roll aside on a parchment lined tray and continue rolling the rest of the egg rolls.
- Heat the 8 cups vegetable or canola oil in a larger Dutch oven or frying skillet to 325°F.
- Using a metal spoon, metal tipped tongs or a spider spoon, gently lower one egg roll at a time into the oil. I would not recommend making more than 4 at a time. If you pan is smaller, fry 2-3 at a time making sure to not crowd the food. Fry until golden brown, about 90 seconds to 2 minutes.
- Remove from the oil to a wire rack over a paper towel lined tray or plate to drain. Repeat with the remaining egg rolls.
- Serve with a side of warm 2 cups marinara sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Make-ahead: Roll, place on parchment, cover, and refrigerate up for to 24 hours.
- Storage: Store in an airtight container in the refrigerator. Reheat at 375°F in an air fryer or oven for 6-8 minutes or until crisp.
- Freeze: Freeze raw on a tray, then bag; fry from frozen at 325°F for 2-3 minutes.
Nutrition
