Preparation

Sometimes the best recipes come from slightly ridiculous questions asked late at night while staring at leftover lasagna. This is one of those recipes. It shouldn't work—lasagna is already perfect—but wrapping it in spring roll wrappers and frying it creates something weirdly, compellingly different.

Rolling and Frying

1. Cut your leftover lasagna into strips about 1 inch wide and 3-4 inches long. They don't need to be perfect rectangles.
2. Prepare your spring roll station: a shallow dish of warm water, a clean kitchen towel, and your lasagna strips ready.
3. Dip one spring roll wrapper in warm water for about 10 seconds until pliable, then lay it on the towel.
4. Place a lasagna strip on the lower third of the wrapper and sprinkle with a little extra mozzarella.
5. Fold the bottom over the filling, fold in the sides, then roll tightly to enclose. Place seam-side down on a plate.
6. Repeat with remaining lasagna and wrappers.
7. For the dip, mix sour cream, minced garlic, basil, parsley, lemon juice, salt, and pepper. Refrigerate until serving.
8. Heat about 2 inches of oil in a deep pan to 350°F.
9. Fry the spring rolls in batches for 3-4 minutes, turning once, until golden brown and crispy.
10. Drain on paper towels and serve immediately with the garlic-herb dip and marinara on the side.

The exterior shatters like glass, giving way to molten cheese and that concentrated, day-old lasagna flavor that's somehow richer than when it was fresh. Serve these at a party and watch people's confused delight.