After trying a batch of pepperoni pizza egg rolls at our local county fair, we were hooked. They were cheesy, saucy, and utterly delicious. The deep-fried wrappers deliver a perfect crunch, and these pizza egg rolls are seriously addictive. 
Pepperoni Pizza Egg Rolls Recipe
We recreated a version at home so you can enjoy these anytime. Think of them as a handheld, egg-roll-shaped take on frozen pizza rolls you might buy at the store, but far better. The thin, crispy wrappers fry up light and crunchy, while the homemade sauce and fresh mozzarella give far superior flavor to anything prepackaged. These are easy to make, perfect for an appetizer or snack, and they’ll become a regular in your rotation. Best of all, they capture that fair-food feeling without the long lines.
Video: Recipe for Pizza Egg Rolls
How to Make Pizza Egg Rolls
The filling options are endless—just like pizza. This recipe uses the classic pepperoni, marinara-style sauce, and shredded mozzarella. We add chopped sweet bell peppers for texture and a touch of freshness, but you can substitute mushrooms, cooked sausage, olives, or any favorite pizza topping. The process is simple: combine the filling, spoon it into wrappers, roll tightly, and fry until golden. The result is a crunchy exterior with hot, melty pizza-flavored filling. Below are the full ingredients and step-by-step instructions.
Pepperoni Pizza Egg Rolls
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Ingredients
- 4 oz. (113 g) pepperoni slices , chopped
- 1 cup (112 g) shredded mozzarella cheese
- 1/2 cup (120 ml) pizza or marinara sauce (plus extra for dipping if desired)
- 1 teaspoon (5 ml) dried Italian seasonings (or any mix of basil, oregano, thyme, rosemary, etc.)
- 1/2 cup (75 g) chopped sweet bell peppers
- 15 (15) egg roll wrappers
- water , for sealing the wrappers
- vegetable oil , for frying
- 1/2-1 cup (120-240 ml) optional dipping sauce (marinara, ranch, BBQ sauce, etc.)
Instructions
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Combine the chopped pepperoni, shredded mozzarella, pizza or marinara sauce, Italian seasonings, and chopped bell peppers in a bowl. Stir until evenly mixed.
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Rolling: Place about 2 tablespoons of filling on each egg roll or spring roll wrapper. Fold and roll the wrapper tightly around the filling, sealing the final edge with a little water. Repeat with remaining wrappers.
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Frying: Pour about 1/2-inch of vegetable oil into a large frying pan and heat to roughly 350°F (175°C). Fry the egg rolls in batches without crowding—if they touch, they can stick together. Cook each side 2–3 minutes until crisp and golden, maintaining the oil temperature as best you can. Remove and drain on paper towels.
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Let the egg rolls cool briefly—the filling will be very hot right after frying—then serve with your favorite dipping sauce.
Video
Nutrition Information per Serving
More of our –> Egg Roll & Spring Roll Recipes Here
Try different pizza toppings to customize the filling—pepperoni, sausage, mushrooms, peppers, olives, or whatever you prefer—to create new variations and flavors.