Italian Sub Egg Rolls - cooking recipe

Ingredients

1 quart vegetable oil (for frying)
8 egg roll wraps
1/4 lb sliced provolone cheese, sliced into 3/4-inch strips
1/4 lb sliced deli ham, sliced into 3/4-inch strips
1/4 lb sliced deli genoa salami, sliced into 3/4-inch strips
1/4 lb sliced deli mortadella, sliced into 3/4-inch strips
1/4 lb sliced pepperoni, sliced into 3/4-inch strips
1 cup drained pepperoncini pepper
1 1/2 cups shredded iceberg lettuce
2 teaspoons dried oregano
1 large egg, beaten
1 cup Italian dressing

Preparation

Fill a pot or skillet with high sides halfway up with oil and bring to 365 degrees F.
Place the egg roll wrappers at an angle on a clean work surface. Lay slices of cheese and a bit of each deli meat in the center. Top with pepperoncini, lettuce and a dash of oregano.
Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of egg wash and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
Working in batches, fry rolls until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with Italian dressing on the side for dipping.