Crispy Pepperoni Pizza Egg Rolls

• 8 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup pizza sauce
• 1/4 cup diced pepperoni
• 1 package (8 count) egg roll wrappers
• 1 egg, beaten (for egg wash)
• Oil for frying

Steps

1. 1 In a bowl, mix together cream cheese and mozzarella until well combined.
2. 2 Stir in pizza sauce and pepperoni.
3. 3 Lay an egg roll wrapper flat, place a spoonful of the mixture near the bottom corner.
4. 4 Roll up tightly, folding in the sides, and seal with a bit of beaten egg.
5. 5 Repeat with remaining wrappers and filling.
6. 6 Heat oil in a deep skillet or pot to 350°F.
7. 7 Fry egg rolls in batches until golden brown, about 2-3 minutes per side.
8. 8 Drain on paper towels and serve warm with extra pizza sauce for dipping.

Equipment

• Large skillet or deep fryer
• Slotted spoon
• Baking sheet

Variations

• Add sautéed mushrooms or diced bell peppers for extra veggie crunch.

Substitutions

• Substitute pepperoni with cooked sausage or ham for a different flavor profile.

Pairings

• Perfect for game day or as a party appetizer alongside a cold beer.

Nutrition

Tips

• Keep egg rolls covered with a damp towel while you work to prevent drying.
• For a crispy oven bake, brush egg rolls with oil and bake at 400°F for 15 minutes, flipping halfway through.

Storage

Store cooled egg rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding a minute to cook time.

Serving Suggestions

• Serve with a side of garlic knots or a fresh green salad.

FAQ