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Italian Egg Rolls

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  • Egg roll wrappers
  • Pepperoni slices
  • Pepperoncini, thinly sliced
  • Mozzarella cheese, shredded
  • Vegetable oil, for frying
  • Ranch


  1. Fill the Wrappers: Lay out the egg roll wrappers on a clean surface. In the center of each wrapper, place an even distribution of pepperoni slices, pepperoncini, and shredded mozzarella cheese.
  2. Wrap and Seal: Fold the sides of the wrapper into the center and then roll up the wrapper tightly to enclose the filling. Use a small amount of water to seal the edge of the wrappers.
  3. Fry the Egg Rolls: In a deep frying pan, heat the vegetable oil to 350°F (175°C). Carefully place the egg rolls into the hot oil and fry until they are golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.


can also be air fried

  • Author: Lucas Krammes
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