These Spicy Italian Egg Rolls have all the flavors of your favorite sub sandwich jam packed into an egg roll wrapper, then deep fried until crispy. Serve these bad boys with a side of creamy Italian dressing for dipping and you'll be in heaven!
Servings: 12egg rolls
Canola Oil, Fo frying (enough to fill pot at least 2 inches deep)
12egg roll wrappers
12slicesdeli ham, thinly sliced
12sliceshot capicola, found in the deli
1roasted red bell pepper, drained and patted dry, thinly sliced
1cupbanana peppers, drained and patted dry (sliced)
1egg, lightly beaten
1cupcreamy Italian dressing, for serving
Heat your oil in a fryer or heavy bottomed pot to 375 degrees F.
Meanwhile prepare the egg rolls by laying a slice of provolone in the center of the egg roll wrapper. Top with a thin slice of ham, pepperoni, capicola, a couple strips of roasted red bell pepper and a few banana pepper rings.
Brush the outer edges of the wrapper with the lightly beaten egg then fold up the egg roll - Place the egg roll in front of you so it looks like a diamond, take the bottom corner and fold it over the filling, tucking it under and enclosing the filling. Take the sides of the wrapper and fold them on top of the filling as well. The egg roll should look like an open envelope at this point. Now just roll the egg roll up until the top is sealed up against the filling.
Fill and roll all of the egg rolls before frying. Fry up to 3 egg rolls at a time for 2 to 3 minutes, or until the egg rolls are golden brown. Use a slotted spoon to remove from oil and place on a paper towel lined plate to drain.
Serve egg rolls with a side of creamy Italian dressing. Enjoy!