cheese and salami eggrolls

cheese and salami egg rolls by guy fieri
cheese and salami eggrolls
cheese and salami eggrolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Total Time:

  • 25 25

    25 min

  • Prep

  • 10 10

    10 min

  • Cook

  • 15 15

    15 min

  • Yield:

  • 4 4

    4 servings

  • Level:

  • Intermediate

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    link to I've Got the Need, the Need for Fried Cheese was e-mailed

  • 2008

    Got the Need, the Need for Fried CheeseRecipe courtesy Guy Fieri, June 2008

  • Add Timer

  • 25

    Name: 25 Characters Max

  • Enter Time:

  • :

  • :

  • Start

  • to

    can create up to five timers

  • Ingredients

  • 4 4

    4 cups canola oil

  • 2 2

    2 eggs

  • 1/4 1/4

    1/4 cup milk

  • 3/4 3/4

    3/4 cup panko bread crumbs

  • 3/4 3/4

    3/4 cup Italian bread crumbs

  • 8 8

    8 ounces mozzarella string cheese, individually wrapped

  • 16 16 2 1/2-inches

    thin slices salami, 2 1/2-inches in diameter

  • 8 8

    8 egg roll/spring roll wrappers

  • Directions

  • to 325

    medium saucepan, add oil and heat to 325 degrees F.

  • In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bowl mix panko and Italian bread crumbs.

  • Dredge rolled wrapper in egg wash again, and then thoroughly coat in bread crumb mixture. (Wrappers can be frozen for future use at this point.)

  • 1 to 2 to 2 to 3 to to

    a time, cooking 2 to 3 minutes, until golden brown. Be careful not to over cook, or cook on too high of a temperature as wraps may explode. Remove fried cheese to a paper-towel lined plate and serve immediately

  • Ingredients

  • 4 4

    4 cups canola oil

  • 2 2

    2 eggs

  • 1/4 1/4

    1/4 cup milk

  • 3/4 3/4

    3/4 cup panko bread crumbs

  • 3/4 3/4

    3/4 cup Italian bread crumbs

  • 8 8

    8 ounces mozzarella string cheese, individually wrapped

  • 16 16 2 1/2-inches

    thin slices salami, 2 1/2-inches in diameter

  • 8 8

    8 egg roll/spring roll wrappers

Directions

Total Time: 25 min Prep 10 min Cook 15 min Yield: 4 servings Level: Intermediate * Print Recipe * Full-Page View * Save to My Recipe Box * Review Recipe * E-Mail * Share It! * Tweet * * * x Save To My Recipe Box Save To Or Create New Folder Please limit to 20 characters Saving Recipe Adding Recipe Add Or Do Not Add Success This recipe was saved to your Folder_Name folder. Do not show this message again Close x Save To My Recipe Box Please sign in to save this recipe to your Recipe Box!! Sign In or Create Your Recipe Box E-Mail This Page to Your Friends x All fields are required. Your Name Your E-Mail Address Friends' E-Mail Addresses Separate multiple e-mail addresses with a comma. Maximum 20 e-mail addresses. Your Message Check out this awesome food term on FoodNetwork.com! Enter the characters in the image to verify you are human. Refresh Sending E-Mail Sending E-Mail E-Mail Or Do Not E-Mail Success! A link to I've Got the Need, the Need for Fried Cheese was e-mailed I've Got the Need, the Need for Fried CheeseRecipe courtesy Guy Fieri, June 2008 Add Timer Timer Name: 25 Characters Max Enter Time: : : Start You can create up to five timers * * * * * Ingredients * 4 cups canola oil * 2 eggs * 1/4 cup milk * 3/4 cup panko bread crumbs * 3/4 cup Italian bread crumbs * 8 ounces mozzarella string cheese, individually wrapped * 16 thin slices salami, 2 1/2-inches in diameter * 8 egg roll/spring roll wrappers Directions In a medium saucepan, add oil and heat to 325 degrees F. In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bowl mix panko and Italian bread crumbs. Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of salami in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of salami. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape. Dredge rolled wrapper in egg wash again, and then thoroughly coat in bread crumb mixture. (Wrappers can be frozen for future use at this point.) Add 1 to 2 rolled wrappers to oil at a time, cooking 2 to 3 minutes, until golden brown. Be careful not to over cook, or cook on too high of a temperature as wraps may explode. Remove fried cheese to a paper-towel lined plate and serve immediately Directions In a medium saucepan, add oil and heat to 325 degrees F. In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bowl mix panko and Italian bread crumbs. Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of salami in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of salami. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape. Dredge rolled wrapper in egg wash again, and then thoroughly coat in bread crumb mixture. (Wrappers can be frozen for future use at this point.) Add 1 to 2 rolled wrappers to oil at a time, cooking 2 to 3 minutes, until golden brown. Be careful not to over cook, or cook on too high of a temperature as wraps may explode. Remove fried cheese to a paper-towel lined plate and serve immediately

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