Muffuletta Egg Rolls with Dipping Sauce

muffuletta egg rolls holiday appetizers

These Muffuletta Egg Rolls have it all! With meats and cheeses and a little kick, you can’t go wrong with these wraps.

Muffuletta Egg Rolls with Dipping Sauce
Makes about 21
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 1 (8-ounce) package sliced provolone cheese, finely chopped
  2. 1 (8-ounce) package Havarti cheese with jalapeños, finely chopped
  3. 4 ounces Genoa salami, finely chopped
  4. 4 ounces capicola ham, finely chopped
  5. 1/2 cup finely chopped pimiento-stuffed green olives
  6. 1/4 cup finely chopped pepperoncini peppers
  7. 1/4 cup finely chopped black olives
  8. 1 teaspoon ground black pepper
  9. 1 (16-ounce) package egg roll wrappers
  10. Vegetable oil, for frying
  11. Dipping Sauce (recipe follows)
Instructions
  1. In a medium bowl, combine provolone cheese and next 7 ingredients. Spoon about ¼ cup mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.
  2. In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium heat until a deep-fry thermometer registers 350°. Fry egg rolls, in batches, for 5 to 6 minutes or until golden. Drain on paper towels. Serve with Dipping Sauce, if desired.
Celebrate Magazine http://www.celebratemag.com/
Dipping Sauce
Makes about 2 cups
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 1/2 cups mayonnaise
  2. 1/2 cup buttermilk
  3. 2 tablespoons chopped fresh parsley
  4. 1 tablespoon minced garlic
  5. 2 teaspoons Dijon mustard
  6. 1/2 teaspoon dried oregano
  7. 1/2 teaspoon dried basil
  8. 1/2 teaspoon ground black pepper
Instructions
  1. In a small bowl, combine all ingredients. Store, covered, in refrigerator for up to 3 days.
Celebrate Magazine http://www.celebratemag.com/