Description

These Meatball Sub Egg Rolls are a delicious twist on the classic meatball sub sandwich, featuring baked meatballs wrapped in crispy fried egg roll wrappers with melted mozzarella cheese and served with tangy marinara sauce for dipping. Perfect as an appetizer or a fun main dish, these egg rolls combine Italian flavors with crispy Asian-inspired wrapping for a crowd-pleasing treat.

Ingredients

Scale

Meatballs

1 large egg
1 lb. ground beef
1/4 yellow onion, finely chopped
1 1/4 oz. finely shredded Parmesan (about 1/2 cup)
1 1/4 oz. finely shredded provolone (about 1/3 cup)
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. Italian-seasoned bread crumbs
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Sauce and Filling

1 1/2 cups store-bought or homemade marinara sauce, divided
2 cups shredded low-moisture mozzarella cheese

Assembly and Frying

9 egg roll wrappers
Neutral oil, for frying (about 6 cups)

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Instructions

Preheat and prepare meatball mixture: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a medium bowl, lightly beat the egg, then add ground beef, chopped onion, Parmesan, provolone, garlic, parsley, bread crumbs, basil, oregano, salt, and pepper. Gently mix until all ingredients are well combined without overworking the meat.
Form meatballs: Portion out the beef mixture into 1/2-ounce balls (approximately 2 teaspoons each). You should have about 36 meatballs. Arrange them evenly on the prepared baking sheet.
Bake the meatballs: Bake the meatballs in the preheated oven until browned and cooked through, about 10 minutes. Once done, let them cool for 5 minutes to handle.
Toss meatballs in marinara: Transfer the baked meatballs to a large bowl and add 1/2 cup of the marinara sauce. Toss the meatballs gently to evenly coat them with the sauce.
Assemble egg rolls: Position an egg roll wrapper with one corner facing you. Sprinkle 1/4 cup shredded mozzarella cheese in the center, then place 4 meatballs on top, leaving a 1-inch border around the edges. Moisten the edges of the wrapper with water, then fold the bottom corner over the filling, fold in the sides, and tightly roll the wrapper away from you to seal. Repeat this process for all wrappers and filling.
Heat oil for frying: Pour neutral oil to a depth of about 2 1/2 inches into a large Dutch oven or heavy pot fitted with a deep-fry thermometer. Heat the oil over medium-high heat until it reaches 350°F (177°C).
Fry the egg rolls: Carefully add the egg rolls in batches to the hot oil, turning occasionally, and fry until golden brown and crispy, about 7 to 8 minutes. Use a slotted spoon or tongs to transfer the fried egg rolls to a wire rack set over a baking sheet to drain excess oil.
Serve: Arrange the crispy egg rolls on a serving platter and serve with the remaining 1 cup of marinara sauce on the side for dipping. Enjoy immediately for best texture and flavor.

Notes

Make sure the oil temperature stays consistent at 350°F to ensure even frying and crispy egg rolls without absorbing too much oil.
If you don’t have a deep-fry thermometer, test the oil by dropping a small piece of wrapper in it; if it bubbles and rises to the surface quickly, it’s ready.
For a lighter alternative, these egg rolls can be baked at 425°F for 15-20 minutes, turning halfway through, but frying delivers the crispest results.
Egg roll wrappers can dry out quickly; cover the unused wrappers with a damp paper towel while assembling to prevent cracking.
Leftover egg rolls can be reheated in an oven or air fryer to maintain their crispiness.

Nutrition

Serving Size: 1 egg roll
Calories: 320
Sugar: 3 g
Sodium: 570 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 65 mg