Pizza Egg Rolls
If you need an easy appetizer that people will actually get excited about, these pizza egg rolls are it. They are basically an adult, extra crispy version of Totino’s pizza rolls, but bigger, cheesier, and way more satisfying. Golden crunchy wrapper on the outside, melty mozzarella on the inside, and marinara for dipping. Simple, nostalgic, and dangerously snacky.
What I love about these is how flexible they are. You can keep them super classic with just a mozzarella stick, or you can add little bits of green pepper, cooked Italian sausage, or pepperoni to give it that full pizza vibe. The key is not overfilling. A little goes a long way and keeps them from leaking while frying.
Rolling them tightly and sealing with egg wash makes them fry up perfectly, and frying seam side down first helps lock everything in. Three to five minutes in 350-degree oil and they come out evenly golden and crisp. Sprinkle with a little salt while they are hot, then serve immediately with warm marinara.
They also reheat amazingly in the air fryer or oven, which makes them perfect for game day or a party when you want to prep ahead, enjoyyy! ❤️
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🧾 Ingredients 🧾
12 mozzarella string cheese sticks
12 egg roll wrappers
Your favorite marinara sauce, for dipping
4–6 cups vegetable oil (for frying)
1 large egg
Salt, to taste
Optional additions:
Green bell peppers (finely diced)
Cooked Italian sausage crumbles
Thinly sliced pepperoni (mini or standard)
👨🍳 Instructions 👨🍳
1) In a small bowl, whisk the egg until no streaks of egg white remain. This is your egg wash.
2) Pour the vegetable oil into a large heavy-bottom pot or deep skillet. Heat over medium to medium-high heat until the oil reaches 350°F. A fry or candy thermometer is strongly recommended so you can keep the oil at the right temperature.
3) Set up your rolling station: egg roll wrappers, egg wash, mozzarella sticks, optional fillings, and a parchment-lined tray for finished egg rolls.
4) Place one egg roll wrapper on a flat surface with a corner facing you, like a diamond. Lightly brush or rub egg wash around the outer edge of the wrapper to create about a 1/2-inch border. The edges should be moistened but not soaking wet.
5) Place one mozzarella stick horizontally in the lower third of the wrapper (closest to you). Add a small amount of optional fillings if using. Do not overfill, too much filling can cause tearing or leaking during frying.
6) Roll the egg roll using this exact order: fold, fold, fold, roll, seal. First fold the bottom corner (closest to you) up and over the filling. Next fold the left corner in toward the center. Then fold the right corner in toward the center. Roll the egg roll tightly upward toward the top corner. Press the top corner gently into the wrapper to seal.
7) Place the rolled egg roll seam-side down on the parchment-lined tray. Repeat with the remaining wrappers.
8) Fry the egg rolls in batches. Carefully lower them into the 350°F oil seam-side down first and fry for 3–5 minutes, turning occasionally, until evenly golden brown.
9) Remove the egg rolls to a wire rack or paper towels to drain. While still hot, lightly sprinkle with salt.
10) Serve hot with marinara sauce for dipping.
Notes: These eggrolls reheat like a dream in both the air fryer and the oven, so you can make them and fry them ahead of time and then reheat them before serving.
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