Chicken Parmesan Egg Rolls

Instructions

1. Prepare the filling
   In a large bowl, combine the shredded chicken, 1/2 cup marinara sauce, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, and chopped basil. Season with salt, pepper, and red pepper flakes if using. Mix well until all ingredients are thoroughly combined.
2. Assemble the egg rolls
   Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the chicken mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the remaining corner. Brush the final corner with egg wash to seal the egg roll. Repeat with remaining wrappers and filling.
3. Heat the oil
   In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure proper temperature. The oil should be about 2 inches deep.
4. Fry the egg rolls
   Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. Finish with cheese
   While the egg rolls are still hot, sprinkle them with the remaining mozzarella and Parmesan cheese. The residual heat will slightly melt the cheese on the exterior.
6. Prepare dipping sauce
   Warm the remaining marinara sauce in a small saucepan over medium heat or microwave until hot. Transfer to a small bowl for dipping.
7. Serve
   Arrange the egg rolls on a serving platter, garnish with additional chopped basil if desired, and serve immediately with the warm marinara dipping sauce on the side.