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Homemade Pizza Rolls Recipe
Ash Tyrrell

Homemade Pizza Rolls Recipe

I made these pizza rolls on a random Friday night, and my kitchen smelled like a pizzeria in minutes. The wrappers turned shatter-crisp, and the mozzarella stretched in every bite. I'll be honest, I expected a messy experiment, but this simple pizza roll recipe worked on the first try.
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Prep Time 15 minutes
Cook Time 2 minutes
Ingredients Method Notes

Ingredients
  

  • 5 egg roll wrappers: They become a crisp bubbly shell, so keep them covered until you use them.
  • 1/3 cup chopped mini pepperoni: Minis are thicker so they add a bolder, meatier bite.
  • 1/4 cup pizza sauce: Use a thick sauce since a watery one makes the wrappers soggy.
  • 1 cup shredded mozzarella cheese: Shred it fresh from a block because it melts smoother than bagged cheese.
  • Oil for frying 1 to 2 inches deep: Use a neutral oil so the pizza flavor stays front and center.
  • Water for sealing: A wet fingertip glues the edges shut and keeps the filling inside.
  • Extra pizza sauce for dipping optional: It adds a warm, tangy finish to every bite.

Method
 

  1. Pour 1 to 2 inches of oil into a pan and heat it to 350°F. You can also use a deep fryer if you have one. Let the oil come up to temperature while you prep, so it's ready when the rolls are.
  2. Lay out the egg roll wrappers and slice each one into four equal squares. You'll end up with 20 small squares. Keep them under a damp towel so they don't dry out and crack.
  3. Chop the shredded mozzarella into smaller pieces. Tiny pieces fit neatly inside the little wrappers. They also melt faster, which is perfect for a 2-minute fry.
  4. Add the chopped pepperoni, pizza sauce, and mozzarella to a bowl. Stir until everything is evenly coated. The mix should hold together without dripping.
  5. Spoon a heaping teaspoon of filling onto the left side or center of a square. Leave about half an inch of empty wrapper above and below. Don't overfill, because extra filling is what makes rolls burst.
  6. Dip a finger in water and wet all the edges of the wrapper. Roll it up and press the open top and bottom edges together. Wet those ends again and fold each one up to make a tight seal.
  7. Slide about four rolls into the hot oil at a time. Fry for 1 to 2 minutes until they look puffy and golden. Don't crowd the pan, or the oil temperature will drop.
  8. Lift the rolls out with a slotted spoon and set them on a paper towel-lined plate. Let them rest for a minute, since the cheese inside is very hot. Serve with extra pizza sauce for dipping.

Notes

  • I always seal the rolls twice. The first press closes the seam, and the second fold locks in the ends.
  • I use mini pepperoni because it stays thicker and gives a stronger flavor than regular slices.
  • I chop my cheese small, since big chunks poke through the thin wrappers.
  • I fry only four rolls at a time so the oil stays hot and the shells stay crisp.
  • I check the oil with a thermometer, because oil that's too cool makes greasy rolls.
  • I practice on one roll first. The first one is always the messiest, and the rest get easier.
  • I keep the wrappers covered while I work, because dry wrappers crack at the folds.