These egg rolls are filled with a mix of mozzarella and ricotta cheese and your choice of cooked sausage or chopped meatballs, then fried until golden and crispy. Serve them with warm marinara on the side for dipping and don’t expect leftovers.

Brooklyn Egg Rolls

Instructions

1. Cook the sausage (if using)
   Remove sausage from casing and cook in a skillet over medium heat until browned and fully cooked, breaking it into small crumbles. Let cool slightly.

2. Prepare the filling
   In a bowl, mix the cooked sausage or chopped leftover meatballs with ricotta, shredded mozzarella, grated cheese, and kosher salt. Stir to combine into a cohesive mixture.

3. Set up your wrapping station
   Lay out the egg roll wrappers. Prepare a small bowl of water for sealing the edges. Line a tray with parchment paper for the finished rolls.

4. Fill and roll
   Add 2 to 3 tablespoons of filling to each wrapper. Fold the bottom over the filling, then fold in the sides and roll tightly. Use water to seal the final edge.

5. Choose your cooking method

   To Fry:
   Heat 1 inch of olive oil or avocado oil in a heavy-bottomed Dutch oven over medium heat. Use a thermometer to keep the oil at 350°F. Fry the rolls in small batches for 2 to 3 minutes per side, turning carefully until golden and crisp. Use tongs to transfer to a paper towel-lined plate

   To Bake:
   Preheat oven to 400°F. Brush the rolls lightly with oil and bake for about 18 to 20 minutes, flipping once, until crisp and golden.

   To Air Fry:
   Preheat to 375°F. Lightly oil the rolls and air fry for about 10 to 12 minutes or until crisp and golden, flipping halfway through.

6. Serve
   Serve hot with warm Madone Marinara on the side for dipping.

Cook Time

• Prep: 20 minutes

• Cook: 10 to 20 minutes depending on method

• Total: 30 to 40 minutes

Servings

• Makes 12 egg rolls