Pepperoni & Mozzarella Egg Rolls with Pizza Dipping Sauce

Yes! These are as good, actually they are even better than they look! Oh the list of ingredients you can stuff these with is endless too. Use any of your favorite pizza toppings, sausage, ham, spinach, onions, olives, peppers, anything! You will definitely being seeing these again! Ingredients:

(For the Egg Rolls)

1/4 lb of Pepperoni, thinly sliced thin from the deli

4 3/4 cups of shredded Mozzarella Cheese

1 pkg Egg Roll Rappers

Oil for frying (Vegetable, Canola, or Peanut)

(For the Dipping Sauce)

1- 8 oz can Tomato Sauce

1 tsp dried, Italian Seasoning

1- tsp Garlic Powder

Salt & Pepper

Directions:

In a small sauce pan, combine the tomato sauce & seasonings. Cook over low heat, stirring occasionally. I let this cook while we prepare & cook the egg rolls. It's low maintenance, since the heat is on low. You just have to stir it occasionally as it thickens.

Preheat your fryer to 375 degrees (or oil in a pan if frying on the stove). To start assembling the egg rolls, lay a few wrappers on the counter. Place the pepperonis in the center, diagonally, making sure to leave a framed edge. I prefer the pepperoni (called Sandwich Pepperoni) from the deli to the pepperoni that you buy prepackaged, sliced at the grocery store. It tastes so much better, but it is a lot bigger so I only used 2 slices per egg roll. If you are using the prepackaged pepperoni, you will probably be able to fit 4 in a single layer. Then top with slightly shy of 1/4 cup of mozzarella.

Using a pastry brush dipped in water (or you can use your finger) wet all 4 edges of the egg roll wrapper. Then fold up the bottom corner.

Then fold up the 2 sides, making an 'envelope'.

Taking the bottom of the envelope, roll the egg roll closed. Press all the edges, making sure to seal well.

I tried baking & frying them. The fried were so much better. In fact, we ended up putting the baked ones back into the fryer to crisp them up more. (But that is our opinion, if you would like to bake them, you can bake at 400 degrees for about 10 minutes, flipping half way through.)

Fry them at 375 degrees for 1-2 minutes, doing 2-3 at a time. They continue to cook after they are out of the oil so you don't want to brown them too much.

Drain them well when you remove them from the fryer. We use a sheet pan, lined with tin foil & lots of paper towels to place the egg rolls on after cooking. They need to sit for about 5 minutes before you try to cut into them; the cheese inside will be HOT!

Pour your dipping sauce into a bowl, plate your egg rolls & serve!