In the center of an egg roll wrapper, on the diagonal, place 5 slices of pepperoni in the center.
Top with a cheese stick.
Brush the edges lightly with beaten egg.
Fold the bottom corner up over the fillings. Fold over the sides to look like an open envelope.
Roll up and seal completely.
Continue with the remaining egg rolls.
Place them on a parchment lined baking sheet and freeze for at least 1 hour.
You can also, store them in a bag once frozen for up to 6 months.
When ready to fry, heat some oil to 325F, in a deep pot, over medium heat.
Fry 2-3 egg rolls at a time until crispy and golden brown.
Remove and place on a paper-towel lined plate or cookie sheet.
Repeat until all egg rolls are fried.
Serve immediately with your favorite marinara sauce or pizza sauce. Also great with ranch dressing.
Notes
One package of egg roll wrappers will make a few batches of these. Store extras in the freezer!
To make assembly of the egg rolls easier, set all of your ingredients around a flat surface such as a cutting board or plate.
You can make smaller versions of these pizza rolls using wonton wrappers. This size would be perfect for a bite size appetizer. Simply reduce the amount of filling by half.
You can play with the ingredients in these pizza egg rolls. Omit the pepperoni to make cheese pizza egg rolls. Add sausage, mushrooms, black olives and green pepper to make supreme pizza egg rolls.
If you like it a little saucier, add a little extra sauce to the filling. A sprinkle of Italian seasoning and parmesan cheese would also add a little punch of flavor.
Peanut oil is recommended for frying your egg rolls because of its high smoke point. Vegetable and canola oils also have high smoke points and can be used for this recipe.