In a large bowl mix together all the meatball ingredients until well combined, excluding the Monterey Jack cheese and the vegetable oil.
Form the meatballs into about 1 1/2 inch balls sticking a piece of the Monterey Jack cheese in each meatballs. You should have enough meat mixture for 16 good size meatballs.
Heat the vegetable oil in a large skillet. Add the meatballs to the skillet, they should all fit in one batch, and fry until golden brown all around, should take about 7 minutes.
Preheat your oven to 350 F degrees. Line a large baking sheet or a large baking pizza pan with parchment paper.
Arrange the crescent rolls, forming a ring with the pointed ends facing the outer edges. To make this easier, put a small bowl in the center, and arrange the crescent rolls with the wide ends overlapping around the bowl.
Place a meatball in each roll and fold the crescent pointed ends over the meatball and pinch together with the wider end of the crescent. Repeat with all the meatballs.
Brush the egg white over the crescent dough. Bake for 20 minutes or until golden brown.
Transfer the ring to a serving platter or a large cutting board.
Fill the ring with the shredded lettuce, tomatoes, green onions, cheese, olives, jalapeno peppers. Serve with sour cream and salsa.