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1
pour pizza sauce into saucepan and heat over medium-low heat
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2
cut pepperoni slices into halves or quarters
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3
optional step: heat pepperoni on paper towel in microwave, or fry in frying pan to crisp
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4
add pepperoni to sauce, store and remove mixture from heat
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5
when sauce has cooled, add mozzarella and parmesan to sauce mixture and mix well
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6
heat oil in deep fryer, or on stovetop in a deep skillet over medium heat (1-1.5 inches)
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7
on a clean, dry surface lay down an egg roll wrapper so that it looks like a diamond
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8
spoon 1-2 tablespoons of mixture into center of diamond in a horizontal line
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9
fold left and right sides toward center
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10
dip finger or a silicone pastry brush in water, and lightly brush the tops of the sides you just folded with a bit of water, as well as the lower edge of the wrapper, do not wet the top yet.
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11
Be careful not to use too much water, it will compromise the egg roll wrapper
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12
fold the bottom up and over the mixture, then slide it back to seal the filling in
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13
wet the upper edge of the wrapper, and firmly roll the bottom up until you have a roll.
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14
This should be fully sealed, but if you have gaps, use a bit of water to seal them.
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15
blot off excess water with paper towel.
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16
fry for 2-3 minutes per side, or until golden brown, drain on paper towels.
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17
do not cook too many at a time or it will lower temperature of oil.
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18
I cook about 3 at a time
