About this recipe:If you like crispy spring rolls and pepperoni pizza, this recipe is for you! Spring roll wrappers are filled with a combination of pizza sauce, pepperoni and mozzarella, before being deep fried. Perfect as a snack, appetiser or finger food.
Makes: 20 pizza rolls
2 litres rapeseed oil for frying
3 tablespoons water
450g pizza sauce
225g sliced pepperoni
125g mozzarella cheese, grated
400g spring roll (egg) wrappers
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Method Prep:20min › Cook:20min › Ready in:40min
Heat oil in a deep fat fryer or large saucepan to 150 degrees C. Whisk egg and water together in a small bowl.
Combine the pizza sauce and pepperoni in a liquidiser or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl and stir in mozzarella.
Lay out one spring roll wrapper on a flat surface. Place 1 tablespoon filling at the bottom centre of the wrapper, leaving 1cm border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.
There are two varieties of spring roll wrappers, ones made with rice and ones made with egg. You need the egg variety here.
Spring roll wrappers can be purchased in Chinese/Oriental speciality stores.