Antipasto Egg Rolls Recipe

angled shot of antipasto egg roll cut in half

Course: Appetizer

Cuisine: American

Keyword: antipasto egg rolls, egg rolls with salami and pepperoni, italian appetizers, italina egg rolls

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 127kcal

Author: Jessica Formicola

Crispy antipasto egg rolls packed with mozzarella, pepperoni, salami, soppressata, prosciutto, peppers & pepperoncini. Golden in minutes with marinara for dipping.

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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.

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