Recipe courtesy of Giada De Laurentiis
Crispy Salami and Cheese Egg Rolls
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- Level: Intermediate
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 12 egg rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 273
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 458 mg
- Level: Intermediate
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 12 egg rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 273
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 458 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer- 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.
- Place the egg rolls on a plate and refrigerate for at least 30 minutes.
- 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.
- 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.
- Serve the egg rolls with warm marinara alongside, for dipping.
