italian cheese rolls
I had these at an Italian festival 25 years ago. Went home and made up my own recipe.
prep time
1 Hr
cook time
15 Min
method
---
yield
6 serving(s)
Ingredients
- 1 pound whole milk ricotta cheese
- 8 ounces italian cheese blend shred
- 1 - egg, beated
- 1 tablespoon flat leaf parsley, chopped
- 1 clove garlic, pressed
- - salt and freshly ground black pepper
- 16 - egg roll skins
- - peanut or vegetable oil, for deep frying
- - marinara sauce, for serving
How To Make italian cheese rolls
-
Step 1Combine ricotta, cheese blend, egg, parsley, garlic, salt and pepper. Place about 3 tablespoons on one end egg roll wrapper. Wet 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.
-
Step 2Place 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. Serves 6.
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