Meatball Sub Egg Rolls
I’m an egg roll lover from way back in the day, and if you’ve been following this blog along for a while now, you’ll know that I’ve shared quite a few recipes for egg rolls and spring rolls along the way. There is literally something for everyone and so if you love them as much as I do, you’ll definitely want to check them out. Loaded potato, buffalo chicken, or cuban sandwich to name a few. This time around, I’m sharing these Meatball Sub Egg Rolls and I don’t think it gets any better than this. If you’re in need of a snack, party appetizer or a game day recipe, you’ll want to give these a try as soon as possible because the sooner you make them, the sooner you’ll be able to eat them all.
Next time you’re on the lookout for that perfect appetizer or snack, I hope you’ll give these egg rolls a try. They’re sure to be your new favorite way to egg roll or your new favorite way to meatball sub….it all depends on how you look at it. Let me know what you think below!
Meatball Sub Egg Rolls
Equipment
- Baking sheet
- Large bowl
- Dutch oven
- Deep-fry thermometer
Ingredients
- 1 pound ground sirloin
- 2 large eggs divided
- 1/2 cup pain bread crumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 tablespoon whole milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper flakes
- 12 egg roll wrappers
- 1 cup store-bought marinara sauce plus more for serving
- 1 cup shredded Mozzarella cheese
- 1 cup fresh basil leaves plus more for garnish
- Vegetable oil for frying
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or foil, grease slightly with cooking spray and set aside.
- In a large bowl, combine the ground sirloin, 1 egg, bread crumbs, Parmesan, parsley, milk, salt, pepper, granulated garlic, granulated onion, Italian seasoning, fennel seeds, and red pepper flakes until just incorporated. You don’t want to overwork the meat or else you’ll end up with dry tough meatballs. Using a tablespoon, portion out the meat mixture and roll out into tiny balls. Place on the prepared sheet and bake until golden brown and cooked through, about 15 to 18 minutes. Remove from the oven and let cool to room temperature.
- To assemble the egg rolls, dollop the center of each wrapper with marinara sauce and spread out slightly. Then top with three meatballs in a row. Sprinkle with cheese and top with fresh basil. Whisk the remaining egg with a splash of water for the egg wash. To roll the egg rolls, bring the sides in towards the center and roll tightly, sealing the edge with the egg wash. Continue until all the egg rolls are rolled.
- Fill a heavy duty pot halfway up with vegetable oil and bring up to 350°F. Once hot, carefully lower a few egg rolls at a time and fry until golden brown and crispy, about 3 to 5 minutes. Using a slotted spoon, transfer the egg rolls onto a plate lined with paper towels or a wire rack set over a baking sheet. Bring the oil back up to temperature before continuing to fry the rest.
- Serve the egg rolls warm with a sprinkle of parmesan, fresh basil and marinara sauce on the side for dipping. Enjoy!
