Crispy Salami and Cheese Egg Rolls
Giada De Laurentiis
- 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)
- This recipe originally appeared on Giada Entertains. Episode: Cocktails and Comfort.
- 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.
- Nutrition Serving Size
- per serving
Amount/Serving % Daily Value
- 25 grams
- 10 grams
- 9 grams
- Saturated Fat
- 3 grams
- 41 milligrams
- 549 milligrams
- 1 grams
- 2 grams