Ingredients
1 pound whole milk ricotta cheese
8 ounces Italian cheese blend
1 egg beaten
1 tablespoon freshly chopped flat leaf parsley
1 clove garlic, pressed
Salt and freshly ground black pepper
16 egg roll skins
Peanut or vegetable oil for deep frying
Marinara sauce for serving
Preparation
Combine ricotta, cheese blend, egg, parsley, garlic, salt and pepper. Place about 3 tablespoons on one end egg roll wrapper. Wet edges with a little water. Fold wrapper over filling, then bring in ends. Continue to roll up. Place on a plate lined with waxed paper. Chill for 30 minutes. Place oil in a deep fryer or large pan to a depth of 3 inches. Heat to 375 degrees. Fry rolls a few at a time until lightly browned. Drain on paper towels. Serve with Marinara sauce. Serves 6.
