Ingredients:

  • 1 cup pepperoni, finely chopped
  • 2 cups low-moisture part-skim mozzarella, shredded
  • 1 tsp Italian seasoning (dried oregano and basil blend)
  • 0.5 tsp garlic powder
  • 12 standard egg roll wrappers
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 quart neutral oil for frying

Instructions:

  1. Chop the pepperoni. Use a sharp knife to cut the 1 cup of pepperoni into very small dice. Note: This ensures you get meat in every bite without pulling out long strips.
  2. Mix the filling. In a medium bowl, combine the chopped pepperoni, 2 cups of shredded mozzarella, 1 tsp Italian seasoning, and 0.5 tsp garlic powder.
  3. Prepare the slurry. Whisk 1 tbsp cornstarch with 2 tbsp water in a small ramekin until smooth.
  4. Position the wrapper. Lay one egg roll wrapper on a clean surface so it looks like a diamond.
  5. Add the payload. Place about 2 to 3 tablespoons of the filling in the center of the wrapper.
  6. Fold the bottom. Lift the bottom corner and fold it over the filling, tucking it slightly underneath.
  7. Secure the sides. Fold the left and right corners toward the center, making it look like an open envelope.
  8. Seal and roll. Brush the top corner with the cornstarch slurry and roll tightly upward until the seam is fully closed and flat.
  9. Heat the oil. Pour 1 quart of neutral oil into a heavy pot and heat to 350°F.
  10. Fry the rolls. Carefully lower 3-4 rolls into the oil and cook for 3-5 minutes until golden brown and bubbling.