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This is a rather in-exact recipe, since I created this on the fly.
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Take a stack of egg roll wrappers out of the refrigerator and stack them on a cutting board.
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Lay them out with the longest side of the wrappers pointed away from you.
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Cut the stack down the middle, along the longer direction, making two long strips.
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Place about 1 teaspoon of cheese at the bottom end of one of the strips.
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Top the cheese with a pinch of the pepperoni, a few pieces of the garlic, and a pinch of both the oregano and basil.
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Top that with about 1/4 teaspoon of the marinara sauce.
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Stick your fingertip into a bowl of water and wet all of the edges of the wrapper (this will help seal them when rolled).
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Carefully roll up the pizza roll and pinch the open ends tightly to seal them completely.
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Repeat with the other wrappers, until you have used all of the filling.
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Preheat 1-2 of oil in a heavy pot to 375 F. Once hot, add a few pizza rolls.
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Fry the pizza rolls in small batches until lightly golden and crispy.
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Remove them from the oil using a kitchen spider.
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Drain on paper towels.
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Repeat until you have fried them all.
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Serve hot with extra pizza sauce for dipping!
