Pepperoni Pizza Egg Rolls Recipe

There’s something about a recipe that combines the best of two beloved foods—pizza and egg rolls—that just makes my heart (and stomach) happy. Pepperoni pizza egg rolls are the ultimate mash-up, perfect for a fun snack, appetizer, or even a quirky dinner idea. They’re crunchy on the outside, gooey on the inside, and packed with all those familiar pizza flavors we crave. The first time I tried making these, I wasn’t just impressed; I was hooked. And trust me, once you bite into one of these crispy delights, you’ll see why they’re a crowd favorite.

this RECIPE

One of my favorite memories tied to this recipe is from a game night with friends. I had this ambitious idea to try out a new snack—something different from the usual chips and dip. I stumbled across the concept of pepperoni pizza egg rolls and decided to give them a shot. The first batch? Well, let’s just say I learned the hard way not to overfill the wrappers (hello, kitchen mess!). But by the second round, I had my technique down, and watching everyone devour them before they even hit the serving plate was the ultimate payoff. Now, they’re a regular in my rotation for gatherings, and they never fail to impress.

A little backstory on this fusion treat

Fusion recipes like this one often come from creative culinary experimentation, and this dish is no exception. Egg rolls, traditionally an Asian-inspired appetizer, have become a canvas for all kinds of fun fillings. Here, the flavors of a classic pepperoni pizza are wrapped in a crispy, golden shell, making it portable, dippable, and irresistible. This kind of mash-up isn’t new—Americans have a knack for blending cultures in food (hello, taco pizza!), and pepperoni pizza egg rolls are just another delicious example. You get the best of both worlds, with the added bonus of a crunch that regular pizza just doesn’t have.

Let’s talk ingredients: your flavor-packed lineup

• Mozzarella cheese: This is the gooey heart of the filling. Freshly shredded mozzarella melts beautifully and creates that signature cheesy pull we all love. If you’re out of mozzarella, try using Monterey Jack or provolone as a substitute.
• Pepperoni: I recommend chopping thick-cut pepperoni for little bursts of savory goodness in every bite. You could swap it with turkey pepperoni, salami, or even diced cooked sausage if you want to switch things up.
• Marinara sauce: It ties the filling together with a tangy, herbaceous note. If you don’t have marinara on hand, any pizza sauce or even a simple mix of crushed tomatoes with garlic and oregano will work.
• Crushed red pepper: Just a pinch adds a gentle heat that enhances the flavors without overpowering them. If heat isn’t your thing, you can leave it out or substitute with a touch of smoked paprika for warmth.
• Italian seasoning: This adds the essential “pizza” flavor to the mix. If you don’t have a pre-made blend, you can combine dried oregano, basil, and thyme for a homemade version.
• Egg roll wrappers: These hold everything together and fry up perfectly crisp. You can find them in the refrigerated section of most grocery stores, near the tofu or pre-made doughs. If you’re gluten-free, spring roll wrappers could work as an alternative, though they’ll have a slightly different texture.
• Vegetable oil: The frying MVP. Stick to neutral oils like canola, vegetable, or peanut oil for the best results.

Kitchen gear: what you’ll need to pull this off

For these egg rolls, you don’t need anything fancy—just a few basic tools:

• A medium-sized bowl: For mixing your filling ingredients.
• A pastry brush or your fingers: To seal the egg rolls with water. (I’ve tried skipping this step before, and let’s just say it was a messy regret.)
• A heavy-bottomed pot or Dutch oven: This is ideal for frying, as it maintains a steady temperature. If you don’t have a Dutch oven, a deep skillet will work.
• A thermometer: While not essential, it’s super helpful for keeping your oil at the right frying temp (375°F).
• Paper towels or a cooling rack: To drain your egg rolls and keep them crispy after frying.

Step-by-step: how to make pepperoni pizza egg rolls

1. Prepare the filling: In a medium bowl, mix together the mozzarella cheese, chopped pepperoni, marinara sauce, crushed red pepper, and Italian seasoning. Give it a quick taste (I always sneak a little spoonful) to make sure the seasoning is just right.
2. Assemble the egg rolls: Lay out an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place about two tablespoons of filling in the center. Dip your finger or pastry brush in water and run it along the edges of the wrapper. Fold in the sides, then roll it up tightly, starting from the bottom corner. Press to seal. Repeat with the remaining wrappers and filling.
3. Heat the oil: Pour about three inches of vegetable oil into a Dutch oven or heavy-bottomed pot. Heat it over medium-high heat until it reaches 375°F. If you don’t have a thermometer, test it by dropping a small piece of wrapper into the oil—it should sizzle and float to the top.
4. Fry the egg rolls: Working in batches, carefully place the egg rolls in the hot oil. Fry for 1-2 minutes, turning occasionally, until golden brown and crispy. Keep an eye on them—they cook fast! Use tongs or a slotted spoon to remove them, and let them drain on paper towels or a cooling rack.
5. Serve and enjoy: Serve your egg rolls hot with extra marinara sauce on the side for dipping. And maybe grab a few for yourself before they disappear.

Variations and twists: get creative with your egg rolls

• Vegetarian version: Skip the pepperoni and add diced bell peppers, mushrooms, and black olives for a veggie-packed filling.
• Spicy kick: Use spicy pepperoni, add jalapeños, or mix some hot sauce into the filling for a fiery twist.
• Cheese overload: Experiment with a blend of cheeses like cheddar, Parmesan, or provolone for extra depth.
• Dipping sauce upgrades: Try ranch dressing, garlic butter, or even a creamy pesto for dipping.
• Sweet twist: Believe it or not, you can make dessert egg rolls! Swap the savory filling for Nutella, marshmallows, and crushed graham crackers.

How to serve them (and make them look fancy)

Presentation is everything when serving these at a party or gathering. Arrange the egg rolls on a platter, sprinkle with grated Parmesan and fresh parsley for a pop of color, and serve with small bowls of marinara or ranch for dipping. If you’re going for a pizza night vibe, pair these with a crisp Caesar salad or some garlic breadsticks.

What to drink with your pizza egg rolls

For a casual pairing, an ice-cold soda or sparkling water hits the spot. If you’re feeling fancy, go for a light, fruity red wine like a Pinot Noir or a crisp beer like a lager or pale ale. For non-alcoholic options, a tangy lemonade or iced tea works perfectly.

Storage and reheating tips

If you somehow have leftovers (unlikely!), let the egg rolls cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, pop them in an air fryer at 350°F for 3-5 minutes, or in the oven on a baking sheet at 375°F for 10 minutes. They’ll crisp right back up!

Adjusting for different serving sizes

This recipe makes 24 egg rolls, but you can easily halve or double it depending on your needs. Just be mindful of frying in batches—overcrowding the pot can lower the oil temperature and lead to soggy egg rolls.

Troubleshooting: what could go wrong?

• Leaking filling: Overfilling the wrappers can cause them to burst. Stick to two tablespoons per roll.
• Soggy rolls: Make sure your oil is hot enough (375°F) before frying.
• Burnt wrappers: Fry in small batches and keep a close eye—they cook quickly!

Give these a try!

Pepperoni pizza egg rolls are one of those recipes that are endlessly adaptable and always a hit. Whether you’re making them for a party, a family dinner, or just a snack for yourself, they’re guaranteed to satisfy your pizza cravings. Have fun experimenting with the filling and dipping sauces, and let me know how they turn out!

FAQs

Can I bake these instead of frying?
Yes! Brush them with oil and bake at 400°F for 15-20 minutes, flipping halfway through, until golden and crisp.

Can I use spring roll wrappers instead?
You can, but the texture will be lighter and less crunchy than traditional egg roll wrappers.

How do I keep the egg rolls from falling apart while frying?
Make sure they’re tightly rolled and the edges are sealed well with water.

Can I freeze these?
Absolutely! Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute to the cook time.

What’s the best oil for frying?
Use a neutral oil like vegetable, canola, or peanut oil for the best results. Avoid olive oil, as it has a lower smoke point.

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