Ingredients
12 egg roll wrappers
12 slices provolone
12 slices deli ham
36 slices pepperoni
1 c. shredded mozzarella
1 c. sliced pepperoncini
Vegetable oil, for frying on stovetop
1/4 c. freshly grated Parmesan
Italian dressing, for serving
Preparation
Step 1Place an egg roll wrapper on a clean surface in a diamond shape place a slice of provolone in the center. Top with one slice of ham, 3 slices of pepperoni, and a large pinch of both mozzarella and pepperoncini. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.Step 2In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it pops and bubbles when a drop of water is added to the pan. Add egg rolls and fry until golden, 1 minute per side, then transfer to a paper towel-lined plate. Step 3Garnish with Parmesan and parsley and serve immediately, with Italian dressing on the side for dipping.
Step 1Place an egg roll wrapper on a clean surface in a diamond shape place a slice of provolone in the center. Top with one slice of ham, 3 slices of pepperoni, and a large pinch of both mozzarella and pepperoncini. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.Step 2Working in batches, cook egg rolls at 390° until golden, about 12 minutes, flipping halfway through.
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