Pepperoni pizza egg rolls

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12 egg roll wrappers
48 pepperoni slices
1/2 cup mozzarella, cubed
1/2 cup red onion, diced
1/4 cup sliced black olives
1/2 cup green pepper, diced
1/3 cup marinara sauce
Egg wash
Vegetable oil for frying

Lay out one egg roll wrapper on your surface at a time. Place 2-3 pepperoni slices in the bottom center corner of the wrapper. Top with some mozzarella, red onion, green pepper, and olives. Fold up the bottom corner around the filling, tuck in the sides and continue rolling to close. Seal edge with egg wash.
In a deep-fryer or large skillet, heat oil to 350°F. Working in batches, fry egg rolls until golden brown and crispy. Drain on a paper towel lined plate.
Serve with marinara sauce for dipping.

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