If not already cooked, prepare 3 cups cooked rigatoni: boil pasta in salted water until just al dente, drain, and let cool slightly. Reserve a tablespoon of pasta cooking water if using homemade marinara.

In a medium bowl, combine the warm rigatoni with 1 cup spicy marinara sauce. Stir gently so pasta is well coated but not soupy; the mixture should be moist and cohesive.

Add 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, 2 tbsp chopped basil, 1 tbsp chopped parsley, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp red pepper flakes. Fold gently so cheese and herbs distribute evenly without breaking the pasta.

Taste a small amount and adjust seasoning: add up to 1–2 tsp reserved pasta water or additional marinara if mixture seems too dry; it should hold together when scooped but not be runny.

Assembly & Wrapping

Set up an assembly station: stack egg roll wrappers covered with a damp towel to keep them pliable. In a small bowl, whisk together 1 tablespoon flour and 2 teaspoons water to make a paste (flour slurry) to seal the wrappers.

Work with one wrapper at a time, placed in a diamond orientation. Spoon about 2 to 3 heaping tablespoons of the rigatoni filling across the bottom third of the wrapper, leaving about 1/2"–1" border on each side (do not overfill).

Fold the bottom corner up over the filling, tuck snugly, then fold both side corners toward the center. Brush the top corner edge with the flour slurry and roll tightly to close, sealing the edge. Repeat until all filling is used (you should get about 10–12 egg rolls depending on filling amounts).

Place assembled egg rolls seam-side down on a baking sheet. If frying, let them rest 5–10 minutes to let the seam set. If baking, brush each with a little olive oil for browning.

Frying (or baking) & Finishing

Frying (recommended for crispiest result)

Pour about 1" of vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C). Fry egg rolls in batches without crowding, turning as needed, until golden brown and crisp on all sides, about 2.5–4 minutes per roll. Use a slotted spoon to transfer to a paper towel-lined rack to drain.

Baking (alternative, lighter option)

Preheat oven to 425°F (220°C). Place egg rolls on a parchment-lined baking sheet, brush lightly with olive oil, and bake 15–20 minutes, turning once halfway through, until golden and crisp. Baking time will vary based on oven and wrapper thickness.

While still warm, sprinkle egg rolls with 2 tablespoons grated Parmesan and garnish with fresh basil leaves. Let rest 2–3 minutes before serving so filling settles.

Serve hot with extra spicy marinara or your favorite dipping sauce on the side.