Crispy Salami and Cheese Egg Rolls

  • Level: Intermediate
  • Total: 1 hr (includes chilling time)
  • Active: 30 min
  • Yield: 12 egg rolls
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12 wonton wrappers

12 slices salami 

4 string cheese sticks, cut into thirds 

1/2 teaspoon dried oregano 

1 egg, beaten 

Vegetable oil, for frying

1 cup jarred marinara sauce, warmed 


Special equipment:
a deep-frying thermometer
  1. Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
  2. Place the egg rolls on a plate and refrigerate for at least 30 minutes.
  3. Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
  4. Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
  5. Serve the egg rolls with warm marinara alongside, for dipping.

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