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!