There’s something so nostalgic yet modern about combining two classic favorites into one delicious bite. That’s exactly what pepperoni pizza egg rolls bring to the table—a fun, crispy twist on a traditional pizza that’s as snackable as it is satisfying. These little flavor-packed rolls are perfect for game days, parties, or just when you’re craving something cheesy and indulgent. Trust me, once you try them, you’ll find yourself making them again and again.

I still remember the first time I made these. It was one of those last-minute “what do I even have in the fridge?” moments. I had leftover pepperoni, some shredded mozzarella, and a pack of egg roll wrappers staring back at me. A lightbulb went off. What if I turned pizza into a handheld crispy snack? As I took my first bite of that golden, cheesy creation, I knew I’d stumbled onto something magical. Now it’s a go-to recipe whenever I want to impress a crowd or just indulge myself.

the origin story of this fun fusion

While egg rolls are traditionally a staple of Chinese cuisine, they’ve been widely embraced in American cooking, leading to all sorts of creative takes on the concept. Combining them with pizza—a food that’s arguably one of the most universally loved—feels like a natural evolution. The crispy egg roll wrapper is the perfect substitute for a pizza crust, giving you that satisfying crunch while holding in all the gooey, cheesy goodness. Plus, the idea of dipping these rolls into marinara sauce makes it all the more reminiscent of a classic slice.

let’s talk ingredients: how to make them shine

This recipe keeps things simple yet delicious, relying on a handful of ingredients to pack in bold flavors.

Mozzarella cheese: This is the glue that holds everything together and gives you that classic cheesy pull when you bite in. For extra flavor, feel free to mix in a bit of Parmesan or provolone.
Pepperoni: Thick-cut is ideal here, as it adds that hearty texture you’d expect from pizza. If you can’t find thick-cut pepperoni, dice up regular slices or substitute with cooked Italian sausage.
Marinara sauce: This ties all the flavors together and mimics the base of a pizza. Use a high-quality jarred sauce or make your own if you’ve got some extra time.
Italian seasoning: A pinch of this blend gives the filling a burst of herby flavor. Don’t have any? Just use a mix of dried oregano, basil, and garlic powder.
Egg roll wrappers: The real MVP of this recipe. Look for them in the refrigerated section of your grocery store, near the tofu or fresh noodles. If you can’t find them, spring roll wrappers are a thinner, crunchier alternative.

kitchen gear: what you’ll need (and what you don’t)

You don’t need a fancy setup to make these pepperoni pizza egg rolls, but having a few tools on hand will make things easier:

Mixing bowl: You’ll need this to combine all the filling ingredients.
Dutch oven or deep pot: Perfect for frying. Its heavy base helps maintain consistent oil temperature.
Thermometer: This is your best friend when frying. Keeping the oil at 375°F ensures the wrappers cook evenly without becoming greasy.
Tongs: Essential for safely lowering and removing the egg rolls from the hot oil.

No deep fryer? No problem. You can shallow fry these in a skillet or even bake them for a lighter option (more on that later).

step-by-step: how to make these crispy bites

Make the filling
Start by combining the shredded mozzarella, chopped pepperoni, marinara sauce, crushed red pepper, and Italian seasoning in a bowl. This mixture will smell incredible right off the bat, thanks to the pepperoni and seasoning.
Assemble the egg rolls
Lay an egg roll wrapper flat on a clean surface. Place about two tablespoons of the filling in the center. Brush the edges of the wrapper with water to make it sticky (kind of like sealing an envelope). Fold in the sides, then roll it up tightly to form a neat little package. Make sure there are no gaps, or the filling could leak out while frying.
Heat the oil
Pour about 3 inches of vegetable oil into your pot and heat it to 375°F. A thermometer is super helpful here. If the oil’s too cool, the rolls will absorb it and turn greasy. Too hot, and the wrappers might burn before the cheese melts inside.
Fry until golden
Working in small batches, gently place the egg rolls in the hot oil. Fry for 1-2 minutes, flipping occasionally, until they’re beautifully golden brown. Don’t overcrowd the pot—it’ll drop the oil temperature.
Drain and serve
Once fried, transfer the egg rolls to a paper towel-lined plate to drain any excess oil. Serve immediately with extra marinara sauce for dipping.

variations and adaptations to try

This recipe is incredibly versatile. Once you’ve got the basic method down, feel free to experiment:

Vegan option: Use vegan cheese and plant-based pepperoni (or sautéed mushrooms) for a fully plant-based version.
Gluten-free: Swap out the egg roll wrappers for gluten-free wraps or rice paper. Just note that rice paper creates a slightly chewier texture.
Low-carb: Skip the wrappers altogether and stuff the filling into hollowed-out mini bell peppers. Bake until bubbly and enjoy!
Regional flavors: Get creative with the filling. Try buffalo chicken and blue cheese, BBQ pulled pork, or even spinach and feta for a Mediterranean twist.
Seasonal ideas: Add some diced roasted veggies in the summer or a touch of pumpkin puree in the fall for a fun seasonal touch.

I’ve tried all of these variations, and each one brings something unique to the table. The buffalo chicken version, in particular, is a crowd-pleaser for game nights!

serving ideas to impress

These egg rolls are best served fresh and crispy. Arrange them on a platter with small bowls of marinara or ranch dressing for dipping. Garnish with fresh parsley or a sprinkle of Parmesan cheese for a touch of elegance. Want to make it a meal? Pair them with a simple Caesar salad or a bowl of warm soup for a cozy, satisfying dinner.

what to drink with these

For drinks, it’s hard to beat the classic combo of pizza and beer. A light lager or pilsner balances the richness of the filling beautifully. Not a beer fan? A glass of Chianti or any fruity red wine works just as well. For non-alcoholic options, go for sparkling water with a slice of lemon or even a cold soda for a bit of nostalgia.

storing and reheating tips

If you somehow end up with leftovers (unlikely, but it happens), store them in an airtight container in the fridge for up to three days. To reheat, pop them in a 375°F oven or air fryer for 5-7 minutes to crisp them back up. Avoid the microwave—it’ll make them soggy.

scaling the recipe for any crowd

This recipe makes 24 egg rolls, which is perfect for a party. If you’re cooking for a smaller group, simply halve the ingredients. For a bigger crowd, double or even triple the recipe, but fry in batches to maintain oil temperature.

potential hiccups and how to fix them

Leaky egg rolls: If the filling starts to ooze out while frying, it’s probably because the wrapper wasn’t sealed tightly. Be sure to wet the edges with water and roll snugly.
Greasy texture: This happens if the oil isn’t hot enough. Always check your thermometer!

ready to roll?

These pepperoni pizza egg rolls are pure fun to make and eat. They’re crispy, cheesy, and loaded with flavor, making them a guaranteed hit with friends and family. Plus, they’re so easy to customize—you can really make them your own. Give them a try, and let me know how they turn out!

frequently asked questions

1. Can I bake these instead of frying?
Absolutely! Brush the rolls lightly with oil and bake at 400°F for 15-20 minutes, flipping halfway through.

2. Can I freeze them?
Yes! Freeze uncooked egg rolls on a tray, then transfer to a freezer bag. Fry straight from frozen, adding an extra minute or two to the cook time.

3. What’s the best oil for frying?
Vegetable or canola oil works best because of their high smoke points and neutral flavor.

4. Can I use pizza dough instead of egg roll wrappers?
You can, but the texture will be more like a calzone. Bake instead of frying if using dough.

5. What other dips go well with these?
Ranch, garlic butter, or even spicy mayo are all delicious options!