For the Egg Rolls:

🥟 12 egg roll wrappers

🍕 1 cup pepperoni slices

🧀 1.5 cups shredded mozzarella cheese

🌿 1 tsp Italian seasoning

🧄 ½ tsp garlic powder

🫒 2 tbsp olive oil (for brushing or frying)

For the Cheesy Marinara Dip:

🍅 1 cup marinara sauce

🧈 4 oz cream cheese

🧀 ½ cup shredded Parmesan cheese

🧄 2 cloves garlic, minced

🌿 Fresh basil (for garnish)

1. Prepare the Filling

In a bowl, combine pepperoni slices, shredded mozzarella, Italian seasoning, and garlic powder. Mix well.

2. Wrap the Egg Rolls

Lay an egg roll wrapper diagonally on a flat surface.

Place 2-3 tbsp of filling in the center.

Fold the bottom corner over the filling, tuck the sides inward, and roll tightly. Seal the edges with water.

3. Cook the Egg Rolls

Deep Frying: Heat oil to 350°F (175°C). Fry for 2-3 minutes until golden. Drain on paper towels.

Air Frying: Spritz rolls with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.

Baking: Preheat oven to 400°F (200°C). Brush rolls with oil and bake for 15-20 minutes, flipping halfway.

4. Make the Cheesy Marinara Dip

In a saucepan, combine marinara sauce, cream cheese, Parmesan cheese, and minced garlic.

Heat over medium heat, stirring until smooth and creamy. Garnish with fresh basil.

5. Serve

Arrange the crispy egg rolls on a platter with the dip in a bowl. Enjoy warm!

Storage: Store uncooked egg rolls in the fridge for up to 24 hours or freeze for up to 3 months.

Reheating: Reheat in the oven or air fryer to maintain crispiness.

Customizations: Add sausage, veggies, or jalapeños for extra flavor.