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.
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.
**Tip: You don’t want to overwork the meat when mixing together all of the ingredients or else you’ll end up with dry tough meatballs, and no one wants that. Be light and gentle with this stage.**
Using a tablespoon, portion out the meat mixture and roll out into tiny balls. Place on a baking sheet that has been lined with parchment paper or foil. Grease lightly with cooking spray. Place the meatballs at least 1-inch apart so that they have room to bake.
Bake until golden brown and cooked through, about 15 to 18 minutes. Remove from the oven and let cool to room temperature so that you can roll the egg rolls easily.
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.
**Note: To prevent the basil from turning brown, don’t slice with a knife. You can just tear the leaves with your hands. It doesn’t have to be perfect at all!**
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, placing them on a small baking sheet to rest.
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.
**Note: To make your deep frying experience go as smooth as possible, I highly recommend getting yourself a deep-fry or candy thermometer to monitor the temperature of the oil properly. This ensures that the food fries properly.**
Using a slotted spoon, transfer the egg rolls from the oil 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 on top, fresh basil and warmed marinara sauce on the side for dipping and dunking.
You can definitely make these ahead of time either by freezing them before frying, storing in a freezer food storage bag and then just frying from the freezer or you can fry them and then freeze once cooled. Then rewarm in an oven until brown and crispy.
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. Enjoy!
- 1 pound ground sirloin
- 2 large eggs, divided
- ½ cup pain bread crumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 tablespoon whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon Italian seasoning
- ½ teaspoon fennel seeds
- ¼ 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
- 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!
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