Special equipment: 3-ounce ice cream scoop Pastry brush
Form the ground beef into eight 4-ounce hamburger rounds. Remove the casing from the sausage links and place the meat on a preheated flat top. Cook the hamburgers on the flat top as well, sprinkling with garlic and some salt and pepper. Chop the ground beef and sausage mixture and mix together on the flat top. When fully cooked, remove from the heat, place on a sheet pan and cool for 15 minutes.
In a large mixing bowl, combine the mozzarella, pepperoni, provolone, Parmesan and basil. Mix together evenly. Once the sausage mixture has cooled add to the cheese mixture. Add the marinara and mix everything together gently.
In a small bowl, beat the eggs. Fill a medium bowl halfway with flour. On a clean surface spread a handful of flour. Place 4 spring roll sheets on the table, with the corners at the top and bottom (forming a diamond shape). Using a 3-ounce ice cream scoop, place one scoop of filling in each spring roll wrapper and spread evenly, leaving a space on both ends. Dip a pastry brush in the egg mixture and dab the edges of the spring roll wrapper. Fold the bottom side up over the filling, then fold the left side in and the right in toward the center. Now that these three corners are folded in, brush egg wash on the top again and roll the whole wrap away from you toward the top corner of the wrapper, and make sure that is sealed. Repeat with the remaining rolls and filling.
Place the completed rolls in a pan sprinkled with flour. Layer with parchment paper or plastic wrap to prevent the rolls from sticking together.
Fill a deep fryer with vegetable oil and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully place the pizza rolls in the fry basket and fry until golden brown, about 5 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fat Sal's