Pizza spring rolls take everything you love about a classic pizza—gooey mozzarella, savory pepperoni, and rich marinara—and wrap it in a crispy, golden spring roll wrapper. This fusion appetizer is perfect for parties, game days, or a fun family dinner, offering all the flavor of pizza in a convenient, dippable form. The contrast between the crunchy exterior and the melty, cheesy interior makes these rolls irresistible.
Ingredients
- 12 spring roll wrappers (8-inch/20 cm square), thawed if frozen
- 1 cup (120 g) shredded low-moisture mozzarella cheese
- 1/2 cup (60 g) shredded provolone cheese (optional, for extra flavor)
- 1/2 cup (75 g) finely diced pepperoni (about 2 oz / 55 g)
- 1/4 cup (25 g) grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 cup (240 ml) marinara sauce, plus more for dipping
- 1 large egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying (about 2 cups / 480 ml)
Instructions
- In a medium bowl, combine the mozzarella, provolone (if using), pepperoni, Parmesan, oregano, garlic powder, and red pepper flakes. Stir until evenly mixed.
- Lay one spring roll wrapper on a clean, dry surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons of the cheese-pepperoni mixture in a line across the center, leaving a 1-inch (2.5 cm) border on each side.
- Fold the bottom corner over the filling, tucking it snugly. Fold in the left and right corners toward the center. Brush the top corner with a little beaten egg, then roll the spring roll upward, pressing to seal. Repeat with the remaining wrappers and filling.
- In a large, deep skillet or Dutch oven, heat about 1 inch (2.5 cm) of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle immediately.
- Carefully place 3–4 spring rolls into the hot oil, seam-side down, without overcrowding. Fry for 2–3 minutes per side, turning occasionally, until golden brown and crispy all over. The internal temperature of the filling should reach 165°F (74°C) as a safe minimum, per USDA FSIS guidelines—check with an instant-read thermometer if you’re unsure.
- Transfer the fried rolls to a wire rack set over a baking sheet to drain. Repeat with the remaining rolls.
- Warm the marinara sauce in a small saucepan over low heat or in the microwave. Serve the pizza spring rolls hot with the marinara for dipping.
Tips
- Don’t overfill: Too much filling will cause the wrappers to tear or burst during frying. Stick to 2 tablespoons per roll.
- Seal well: Use enough beaten egg to moisten the edges thoroughly; an unsealed roll will open in the oil and leak cheese.
- Keep wrappers covered: Spring roll wrappers dry out quickly. Cover them with a damp paper towel while you work to prevent cracking.
- Substitutions: No pepperoni? Use cooked Italian sausage, cooked ground beef, or sautéed mushrooms. For a vegetarian version, add finely chopped bell peppers and onions.
Serving Suggestions
Serve these pizza spring rolls as an appetizer with warm marinara, ranch dressing, or garlic butter for dipping. They also make a fun main course alongside a simple green salad with Italian dressing. For a party, arrange them on a platter with toothpicks and extra sauce on the side.
Variations
- Margherita: Omit the pepperoni and add 1/4 cup (60 g) of diced fresh mozzarella (pat dry) and 2 tablespoons of chopped fresh basil leaves.
- BBQ Chicken: Replace the pepperoni with 1/2 cup (75 g) of shredded cooked chicken mixed with 2 tablespoons of BBQ sauce. Use BBQ sauce for dipping instead of marinara.
- Buffalo Style: Add 2 tablespoons of buffalo sauce to the filling and use blue cheese dressing for dipping.
- Air Fryer: To make a lighter version, brush the rolls lightly with oil and air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crispy.
Storage and Reheating
Store leftover pizza spring rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until crisp. You can also reheat them in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it will make the wrappers soggy.
Frequently Asked Questions
Can I use egg roll wrappers instead of spring roll wrappers?
Yes, egg roll wrappers are thicker and slightly different in texture—they will yield a puffier, more bread-like crust. They work well, but you may need to fry them a minute longer. The cooking time and temperature remain the same.
Can I bake these instead of frying?
Absolutely. Preheat your oven to 400°F (200°C), brush the rolls with oil, and bake for 12–15 minutes, flipping halfway, until golden and crisp. They won’t be as crunchy as fried, but they are still delicious.
How do I prevent the cheese from leaking out?
Make sure the filling is well-sealed inside the wrapper, and don’t overfill. Also, avoid using fresh mozzarella, which has high moisture and can cause the roll to burst. Stick to low-moisture shredded cheese.
Can I make these ahead of time?
Yes, you can assemble the rolls up to a day ahead and store them in the refrigerator, covered with plastic wrap. Fry them just before serving for the best texture. You can also freeze uncooked rolls on a baking sheet, then transfer to a freezer bag for up to 1 month; fry directly from frozen, adding 1–2 minutes to the cooking time.
What dipping sauce goes well besides marinara?
Ranch dressing, garlic aioli, or a simple balsamic glaze all pair nicely. For a spicy kick, mix marinara with a teaspoon of sriracha.
Are these suitable for vegetarians?
Yes, if you omit the pepperoni and add extra vegetables like finely chopped mushrooms, bell peppers, or olives. Use vegetarian-friendly cheese to ensure it’s fully vegetarian.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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