This Mozzarella Meatball Egg Rolls is a fun and tasty twist on the traditional egg roll. I have so many ideas for recipes using egg roll wrappers, which are seriously fun and delicious.
To make this recipe, you’ll need frozen meatballs, pasta sauce (I used RAGÚ Homestyle Meat Pasta Sauce 23 oz), mushrooms, black olives, and egg roll wrappers.
Mozzarella Meatball Egg Rolls
To make this recipe, you’ll first place your frozen meatballs in the crockpot with pasta sauce, black olives, mushrooms, and water. Allow to cook for about an hour, or until all the water is boiled out and the meatballs are cooked.
Once the meatballs are finished, place two meatballs (with a little sauce, mushrooms, and black olives) into one egg roll wrapper and add the string cheese to the top.
Fold one corner toward the center of the egg roll wrapper.
Using your finger, wet the other corner with a little bit of water and move it toward the center. It should come over the other side of the egg roll wrapper, and the water will help seal it. You can also use an egg wash, which is one egg and about a tablespoon of water mixed, to help seal the edges.
Roll the bottom side of the egg roll wrapper up as tight as you can, wet the top of the wrapper, and continue to roll the wrapper up. Check and make sure the wrapper is sealed everywhere.
If you find it’s not completely sealed, add a little water to the unsealed places and press them together.
Place meatball egg rolls in hot oil and cook on each side for 20 to 30 seconds, or until golden brown. They cook quickly, so keep an eye on them.
Remove from the oil and place on a plate lined with a paper towel to soak up any extra oil.
Pair with some extra pasta sauce for dipping.
Mozzarella Meatball Egg Rolls
Ingredients
- 1 can pasta sauce (I used RAGÚ Homestyle Meat Pasta Sauce 23 oz)
- 1 package egg roll wrappers
- 24 meatballs
- 1/2-1 cup mushrooms
- 1/4 cup black olives
- 1 cup water
- 6ish mozzarella string cheese
- Vegetable oil
Instructions
- Place frozen meatballs in the crockpot with one jar of pasta sauce, mushrooms, black olives and water.
- Allow to cook for about 1 hour or until all water has boiled out.
- Once the meatballs are finished, place two meatballs (with a little sauce, mushrooms and black olives) into one egg roll wrapper and add the string cheese to the top.
- Fold one corner toward the center of the egg roll wrapper.
- Using your finger wet the other corner with a little bit of water and move it toward the center. It should come over the other side of the egg roll wrapper, and the water will help seal it.
- Roll the bottom side of the egg roll wrapper up as tight as you can, wet the top of the wrapper and continue to roll the wrapper up. Check and make sure the wrapper is sealed everywhere.
- If you find it's not completely sealed, add a little water to the unsealed places and press together.
- Place meatball egg rolls in hot oil and cook on each side for 20 to 30 seconds, or until golden brown. They cook quickly, so keep an eye on them.
- Remove from the oil and place on a plate lined with a paper towel to soak up any extra oil.
If you decided to give this Mozzarella Meatball Egg Rolls recipe a try, be sure and leave us a comment and let us know your thoughts. Would you do anything different, or do you have any creative recipe ideas you’d like to share? We always love hearing from you, so don’t be shy.
