Egg rolls are a popular American Asian-style appetizer, which looks like deep-fried crepes. However, egg rolls are made from special dough sheets, which after frying in oil, they turn into a dense crispy shell, it is thicker and more satisfying than that of Asian spring rolls. Cook Appetizing Italian-style meatballs stuffed with meatballs in marinara sauce, mozzarella cheese and basil. Saute in oil and serve hot to enjoy molten cheese inside. Crispy Egg rolls are eaten by hands dipping in sauce. друзьями: 
Time: 1 hour. 30 min. Complexity: easy Quantity: 8 rolls Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr frozen ready-made meatballs, thaw and chop into pieces for one bite
- 2 tbsp. ready or canned marinara sauce
- 8 sheets of square dough 15 cm in size for egg rolls
- 2 eggs whipped
- 250 gr grated mozzarella
- 16 fresh basil leaves
- Deep-Fried Peanut Butter
Recipes with similar ingredients: ground beef, marinara sauce, filo dough, mozzarella cheese, peanut butter, basil
Recipe preparation:
- Mix the meatballs with 1/4 tbsp. marinara sauce. Lay sheet test in front of a rhombus. Brush the edges with a beaten egg. Lay out about 2 tbsp. l mozzarella in the center of the dough, then lay out meatballs (also about 2-3 tbsp. l.) and put 2 leaves on top the basilica.
- When laying the filling on the dough sheet, do not forget to step back from edges approximately 2.5 cm. Fold the end of the dough closest to you on top toppings. Then fold each side to the middle and carefully roll the dough stuffed into a tight cylinder, seasoning the edges and pressing the filling.
- Repeat the same with the remaining test until it ends. filling. When assembling rolls, do not forget the dough, which is not use, and cover already collected rolls with a kitchen towel, so that the dough does not dry out.
- Pour 10-12 cm into a pot with a thick bottom or into a cauldron. vegetable oil and heat it to a temperature of 175 ° C.
- Fry egg rolls in batches of 4 each until they become golden brown, 6-8 minutes. Put on a baking sheet covered with paper towels.
- Serve with a dip of the remaining marinara sauce.
