These are great with so many different dips to : marinara, ranch and bbq sauce are delish! Choose your favorite or have several for variety.
Makes about 15 egg rolls
Servings: 15egg rolls
4oz.(113g)pepperoni slices, chopped
1cup(112g)shredded mozzarella cheese
1/2cup(120ml)pizza or marinara sauce(plus extra for dipping if desired)
1teaspoon(5ml)dried Italian seasonings(or any combination of dried basil, oregano, thyme, rosemary, etc.)
1/2cup(75g)chopped sweet bell peppers
15(15 )egg roll wrappers
water, for sealing the wrappers
vegetable oil, for frying
1/2-1cup(120-240ml)optional dipping sauce of choice(marinara, ranch, bbq sauce, etc.)
Add pepperoni, mozzarella cheese, sauce, Italian seasonings and sweet pepper in bowl. Mix well.
Rolling: Using egg roll wrappers or spring roll wrappers, add about 2 Tablespoons of the filling to each wrapper. Tuck and roll the wrapper around the filling (watch the video in the post above to see how to roll even and tight rolls). Brush the top corner of the wrapper with water to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
Frying: Fill large frying pan with about 1/2-inch of vegetable oil and heat oil to about 350°F/175°C. Carefully add egg rolls to frying pan, without crowding the egg rolls in the pan (they will stick together if placed too close. Fry the egg rolls in batches if needed). Fry each side of the egg rolls for about 2-3 minutes or until crisp and golden brown (try to keep the oil temperature at about 350°F/175°C). Remove and blot on paper towel to remove excess oil.
Allow to cool a little (the filling will be super hot right after frying), and then serve with your favorite dipping sauce.