Cheesy Baked Prosciutto and Salami Egg Rolls
Yield: 12 egg rolls
for the egg rolls
  • 12 egg roll wrappers, see note
  • 4 slices prosciutto (about 2 ounces), cut into thirds
  • 6 thin slices genoa salami (about 2 ounces), cut in half
  • 6 thin slices sopressata (about 2 ounces), cut in half
  • ½ cup thinly sliced roasted red peppers (about 1 roasted red pepper)
  • 1½ cups shredded mozzarella cheese
for the pesto dipping sauce
  • 1 cup steamed cauliflower florets
  • ½ cup basil pesto
for the egg rolls
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
  2. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Stack a piece of the prosciutto, genoa salami and sopressata near the bottom corner of the wrapper. Add some roasted red peppers and about 2 tablespoons of the shredded mozzarella on top. Take the bottom corner of the wrapper and fold it up and over the fillings so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then wet your finger with the water and use it to moisten the whole exposed top corner. Continue to roll the wrapper and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls then coat all the rolls with cooking spray.
  3. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the pesto dipping sauce.
for the pesto dipping sauce
  1. Combine the cauliflower and the pesto in a blender or food processor until smooth. If it’s too thick add a tablespoon of water.
I use Nasoya egg rolls wrappers. I find them in the refrigerated section of my grocery store near the tofu products.
Recipe by Lemon & Mocha at