Pepperoni Pizza Egg Rolls Recipe

If there’s one thing I can’t resist, it’s a good mashup of two comfort foods. That’s exactly what these pepperoni pizza egg rolls are—a crispy, golden shell wrapped around all the gooey, cheesy goodness of your favorite slice. They’re crunchy on the outside, melty on the inside, and ridiculously easy to make. Perfect for game nights, parties, or just because you need a snack that hits the spot.

this RECIPE

The night I accidentally discovered my new favorite appetizer

I first made these on a total whim. It was one of those late-night kitchen experiments where you throw together whatever you have in the fridge and hope for the best. I had some leftover egg roll wrappers from another recipe, half a bag of mozzarella, and a pepperoni stash I keep for emergencies (yes, pizza cravings count as emergencies).

I figured, why not wrap everything up, fry it, and see what happens? The first bite was all the proof I needed—crisp, flaky layers gave way to stretchy, cheesy goodness, with a punch of spicy pepperoni and marinara. My husband took one, raised an eyebrow, then immediately grabbed another. From that moment on, these have been a regular in our snack lineup.

Where do pizza egg rolls come from?

While there’s no official origin story, these are clearly inspired by two classics: American-style egg rolls and Italian pizza. Egg rolls, traditionally found in Chinese cuisine, have been adapted in countless ways, from cheeseburger fillings to dessert variations. And pizza? Well, we all know that’s a global obsession.

This fusion snack is similar to pizza rolls, but with a crispier, flakier bite. Think of them as the lovechild of a fried mozzarella stick and a classic pepperoni slice.

🛒 Breaking down the ingredients

A simple recipe like this one relies on good ingredients. Here’s what makes each one essential:

• Mozzarella cheese: The key to that perfect cheese pull. Whole milk mozzarella melts the best, but part-skim works too. If you like extra cheesiness, throw in some provolone or parmesan.
• Pepperoni: Thick-cut pepperoni works best because it gives you those hearty, chewy bites. If you want to switch it up, try cooked crumbled sausage or even diced ham.
• Marinara sauce: A little sauce in the filling keeps things moist and flavorful. Use your favorite store-bought brand, or make a quick homemade one with canned tomatoes, garlic, and oregano.
• Crushed red pepper & Italian seasoning: These bring in that classic pizzeria flavor. If you like a smoky kick, try smoked paprika instead.
• Egg roll wrappers: These fry up crisp and golden, giving you that perfect crunch. If you can’t find them, wonton wrappers can work for mini versions.

🛠 What you’ll need in the kitchen

This recipe is easy, and you don’t need any fancy gadgets. Here’s what helps:

• A Dutch oven or deep frying pan – You need a pot deep enough to hold a few inches of oil without it spilling over.
• A thermometer – Keeping the oil at 375°F ensures crispy rolls that don’t soak up too much grease.
• Tongs or a slotted spoon – These help you flip and remove the egg rolls without splattering hot oil everywhere.
• Paper towels or a wire rack – Letting the egg rolls drain properly keeps them crispy.

👩‍🍳 How to make them step by step

1. Mix up the filling

In a medium bowl, combine the mozzarella, chopped pepperoni, marinara sauce, crushed red pepper, and Italian seasoning. Give it a quick mix so everything is evenly coated.

2. Assemble the egg rolls

Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Scoop about two tablespoons of filling into the center. Dip your finger in water and run it along the edges of the wrapper—this helps seal everything.

Fold the bottom corner over the filling, then tuck in the sides. Roll it up tightly, pressing to seal the edges. If you’ve ever wrapped a burrito, you’ve got this. Repeat until all your rolls are ready.

3. Heat the oil

Pour about 3 inches of vegetable oil into a Dutch oven or deep pan. Heat it to 375°F—this is the sweet spot for frying. Too hot, and they burn too quickly; too low, and they soak up oil and get greasy.

4. Fry to perfection

Carefully lower a few egg rolls into the oil, making sure not to overcrowd the pan. Fry for about 1-2 minutes, turning occasionally, until they’re golden brown and crispy.

Use tongs to transfer them to a paper towel-lined plate or a wire rack to drain. Repeat with the rest.

5. Serve hot and enjoy

Let them cool for a couple of minutes (hot cheese can be dangerous!), then serve with extra marinara for dipping.

🎨 Fun variations to try

• Veggie lovers: Swap out the pepperoni for sautéed mushrooms, bell peppers, and onions.
• Meat lovers: Add cooked crumbled sausage or bacon for extra indulgence.
• Spicy version: Throw in diced jalapeños or drizzle with hot honey before serving.
• Cheesy overload: Use a mix of mozzarella, provolone, and ricotta for an extra gooey center.
• Air fryer alternative: Brush them lightly with oil and air fry at 375°F for 8-10 minutes, flipping halfway.

🍽 How to serve and what to pair them with

These are amazing on their own, but if you want to take them to the next level, serve them with:

• Warm marinara or garlic butter for dipping
• A fresh side salad to balance the richness
• A cold beer or soda because fried food just tastes better that way

🍷 What to drink with these crispy delights

If you’re going for a casual snack night, an ice-cold beer is perfect. A light lager or an IPA works well with the crispy, cheesy goodness. If you prefer wine, go for a medium-bodied red like a Chianti or a Zinfandel—it complements the pepperoni and cheese beautifully.

🥡 Storing and reheating tips

If you have leftovers (unlikely, but hey, it happens), store them in an airtight container in the fridge for up to 3 days. To keep them crispy, reheat in an air fryer at 375°F for 5 minutes or pop them in the oven at 400°F for 10 minutes. Avoid microwaving unless you’re okay with a softer texture.

🧑‍🍳 Scaling the recipe up or down

Want to make a big batch for a party? You can double or triple the recipe easily. Just keep them warm in a 250°F oven while frying in batches. If you’re making a smaller batch, just adjust the filling ingredients proportionally.

❗ Common mistakes and how to fix them

• Egg rolls opening up in the oil? Make sure you seal the edges well with water and roll them tightly.
• Soggy rolls? Oil might not be hot enough. Always check with a thermometer.
• Cheese oozing out? Don’t overfill, and make sure to wrap them securely.

Ready to give these a try?

These pepperoni pizza egg rolls are a crispy, cheesy dream come true. Whether you’re making them for a party, a movie night, or just because you need a next-level snack, they’re guaranteed to be a hit. Try them out and let me know how they turn out—I’d love to hear if you experiment with any fun variations!

FAQ

1. Can I make these ahead of time?
Yes! Assemble them and store in the fridge for up to 24 hours before frying.

2. Can I bake them instead of frying?
Yep! Brush with oil and bake at 400°F for 15-18 minutes, flipping halfway.

3. What other sauces can I serve with them?
Ranch, garlic butter, or even a spicy sriracha mayo work great.

4. Can I freeze them?
Absolutely! Freeze before frying, then fry straight from frozen, adding an extra minute or two.

5. How do I keep them from getting greasy?
Make sure the oil is hot enough and drain on a wire rack instead of paper towels.

Print