Steve and I had pepperoni egg rolls from one of the local pizza shops. It was fantastic! It was a pricey appetizer though. It cost us $5.99 for 5 pepperoni egg rolls. We thought, hmmmm . . . we could so make these! So after experimenting, we created our own delicious, cheesy, crunchy and super yummy Pepperoni Egg Rolls! It is a heck of a lot cheaper to make your own pepperoni egg rolls! Football season is in full swing and this would be an awesome appetizer to serve for all your football gatherings! Go Buckeyes!
Printable Recipe: Pepperoni Egg Rolls
- 24 pack of Mozzarella String Cheese Sticks
- 24 pack of Spring Roll Pastry
- Package of Pepperoni Slices
- 1 egg white
- Pizza Sauce for Dipping
Preheat deep fryer to 375 degrees.
Place one spring roll pastry sheet on a flat plate. Place 4 pepperoni slices along the corner edge (overlap the pepperoni). I use disposable kitchen gloves whenever I’m cooking. You certainly can just use clean hands to make these pepperoni egg rolls.
Place one stick of mozzarella string cheese on top of the pepperoni.
Roll the bottom edge over the string cheese & pepperoni. Fold in each side corner and roll the rest of the way up (like a burrito).
Dip finger in egg white and rub it into the open edge (or use a small pastry brush to brush on the egg white). Roll the rest of the way up.
Repeat steps 2-6 until all spring roll pastry sheets and cheese sticks are used up (you will have leftover pepperoni).
Drop in deep fryer 4-5 pepperoni egg rolls at a time. This is an average-sized Fry Daddy. Deep fry until golden brown (approximately 4-6 minutes).
Using tongs, carefully remove pepperoni egg rolls from the deep fryer and lay on a double-layer of paper towels to drain some grease off. Allow to cool for 2-3 minutes. Serve with pizza sauce to dip pepperoni egg rolls in.
Any unused pepperoni egg rolls cans be layered into a Ziploc and frozen. Remove from freezer and drop into an already heated deep fryer. Cook frozen egg rolls for 6-8 minutes until golden brown.