Ingredients: Makes 21 egg rolls
1 (8 ounce) package sliced provolone cheese
4 ounces sliced Havarti cheese
4 ounces genoa salami
4 ounces capocollo ham
½ cup finely chopped pimento stuffed green olives
¼ cup finely chopped blacka olives
¼ cup finely chopped pepperoncini peppers
1 teaspoon ground black pepper
1 (16 ounce) package egg roll wrappers
Vegetable oil (for frying)
Buttermilk Herb Dipping Sauce(recipe follow)
- Finely chop first 4 ingredients and place in a medium bowl. Stir on olvies, peppers, and black pepper. Spoon ¼ cup mixture in center of each wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and righ corners over filling. Lightly brush remaining corner, gently pressing to seal.
- In a large Dutch oven, pour oil to a depth of 4 inches; heat over medim heat to 350 degree. Fry egg rolls in batches for 5 to 6 minutes or until golden. Drain on paper towels.
- To Mahe Ahead: fry egg rolls and store in refrigerator for up to 2 days or freeze for up to 1 month. Thaw frozen rolls for 30 minutes. Bake at 350 degree on a wire rack over a rimmed baking sheet for 10 to 15 minutes or until crisp, turning rolls halfway through baking time.
Buttermilk Herb Dipping Sauce
Ingredients: Make 2 cups
1 ½ cups mayonnaise
½ cup buttermilk
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 teaspoons Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
Garnish: chopped fresh parsley
In a small bowl, combine all ingredients. Cover refrigerate for up to 3 days. Garnish with chopped fresh parsley, if desired. End.