Meatball Sub Egg Rolls Recipe — Crispy Italian Fusion Snack

Meatball Sub Egg Rolls – all the flavors of a classic meatball sub wrapped in a crispy egg roll. Serve with warm marinara for dipping and you have a crowd-pleasing appetizer or snack.

Autumn brings cooler weather and the best excuse for cozy, flavorful food. With football season in full swing, I’m always looking for easy, portable snacks that satisfy the crowd. These meatball sub egg rolls combine all the familiar flavors of a meatball sandwich—meat, marinara, and melted mozzarella—rolled inside an egg roll wrapper and fried until golden and crunchy. They’re perfect for game day, parties, or an informal dinner.

I used pure vegetable oil to fry these, which reaches a good high temperature without smoking, producing a super crispy egg roll that isn’t greasy. If you prefer, you can bake or use an air-fryer for a lighter version, but frying gives the best crunch and deep color.

My 11-year-old suggested this idea months ago: put a meatball sub inside an egg roll. It was clever, and once I tried it, I understood why he kept asking for it. These are surprisingly simple to assemble, especially if you use store-bought meatballs. If you prefer homemade, swap in your favorite meatball recipe for a more personalized flavor.

To make the rolls easy to handle and eat, cut each meatball into quarters. Small pieces roll more easily and cool faster so you won’t burn your mouth—or drip marinara down your chin. Each egg roll holds a few pieces of meatball, a little marinara, and a generous sprinkle of mozzarella. Fold and seal the wrapper with a touch of water, then fry until golden.

Serve these hot with extra marinara for dipping—the familiar meatball sub taste in a fun, crunchy package. They’re easy to make ahead: fry according to the recipe, chill on a tray, freeze, then transfer to a freezer-safe bag. Reheat from frozen in a 425°F oven for 15–20 minutes until heated through and crisp.

Meatball Sub Egg Rolls

All the flavors of your favorite meatball sub sandwich in a crispy egg roll. Serve with marinara for dipping.

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 12

Ingredients

• 12 egg roll wrappers
• 36 meatballs (about 1 ounce each), cut into quarters
• 2 cups marinara sauce (plus extra for serving)
• 2 cups shredded mozzarella cheese
• Vegetable oil for frying (about 3 inches in a heavy pot)

Instructions

1. In a bowl, toss the meatball pieces with 1/2 cup marinara so they have a light coating.
2. Fill a small bowl with water to use for sealing the wrappers.
3. Place an egg roll wrapper on your work surface in a diamond shape with a point toward you. Lightly brush the edges with water.
4. Place about 2 tablespoons of shredded mozzarella in the center of the wrapper, then arrange about 6 meatball pieces across the cheese.
5. Fold the bottom point up over the filling, tuck in both sides, and roll tightly to seal. Use the moistened edge to close the wrapper.
6. Repeat until all wrappers are filled.
7. Heat about 3 inches of vegetable oil in a heavy pot to 360°F (182°C).
8. Fry 3–4 egg rolls at a time for 5–7 minutes, turning occasionally, until golden brown and crisp.
9. Transfer to a paper towel–lined plate to drain briefly.
10. Serve hot with remaining marinara sauce for dipping.

Nutrition

Serving: 12 servings |
Calories: 444 kcal |
Carbohydrates: 29 g |
Protein: 20 g |
Fat: 28 g |
Saturated Fat: 9 g |
Cholesterol: 75 mg |
Sodium: 1059 mg

Nutrition information is an estimate and should be used as a guideline.

Additional Info

Course: Appetizer

Cuisine: American

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Servings: 12 | Calories per serving: 444

More game day snacks you might like:

Note: this recipe was created in partnership with Crisco. All opinions are my own.