Egg rolls with meatballs

Ingredients:

• 250g frozen cooked meatballs, thawed and cut into bite-sized pieces
• 2 cups prepared or canned marinara sauce
• 8 sheets of 15cm square egg roll dough
• 2 eggs, beaten
• 250 gr. grated mozzarella
• 16 fresh basil leaves
• Peanut oil for deep frying

Preparation:

1. Toss meatballs with 1/4 cup marinara sauce.
   
   Lay the dough sheet out in front of you like a diamond. Brush the edges with beaten egg. Place about 2 tablespoons of mozzarella in the center of the dough, then add the meatballs (also about 2-3 tablespoons) and top with 2 basil leaves.
2. When spreading the filling onto the dough sheet, be sure to leave about 2.5 cm (1 in) from the edges. Fold the end of the dough closest to you over the filling. Then fold each side toward the middle and carefully roll the dough and filling into a tight cylinder, tucking the edges in and pressing the filling into place.
3. Repeat the same process with the remaining dough until you've used up the filling. When assembling the rolls, be sure to set aside any dough you're not using, and cover the assembled rolls with a kitchen towel to prevent the dough from drying out.
4. Pour 10-12 cm of vegetable oil into a thick-bottomed pan or cauldron and heat it to 175°C.
5. Fry the egg rolls in batches of 4 until golden brown, 6 to 8 minutes. Place on a baking sheet lined with paper towels.
6. Serve with remaining marinara sauce as a dip.