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Italian Cheese Rolls

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Submitted by: pletzkeb

 

Eggs roll skins are filled with a mixture of ricotta and Italian-blend cheeses, garlic and parsley, then rolled up and deep fried.
 

Ingredients

  • 1 pound (whole milk) ricotta cheese
  • 8 ounces shredded Italian-blend cheese 1 egg, beaten
  • 1 tablespoon freshly chopped Italian flat leaf parsley
  • 1 clove garlic, pressed
  • Salt and freshly ground black pepper, to taste
  • 16 egg roll skins
  • Peanut or vegetable oil for deep frying
  • Marinara sauce for serving

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Method

Combine ricotta, Italian-blend cheese, egg, parsley, garlic, salt and pepper. Place about 3 tablespoons on one end of an egg roll wrapper. Moisten edges with a little water. Fold wrapper over filling, then bring in ends. Continue to roll up. Place on a plate lined with waxed paper. Chill for 30 minutes. Place oil in a deep fryer or large pan to a depth of 3 inches. Heat to 375 degrees. Fry rolls, a few at a time, until lightly browned. Drain on paper towels. Serve with Marinara sauce.

 

Notes:

 

Number of Servings: 8

 

Submitted by: pletzkeb ()

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