Directions

Lay out egg roll wrappers on a clean, dry surface.
Place five pepperoni slices diagonally on the bottom left-hand corner of each wrapper.
Top each strip of pepperoni with 1/4 cup of cheese.
Stir 1 TBSP cornstarch into 1/2 cup water to make slurry.
Using fingers, wet the edges of an egg roll wrapper with the slurry.
Fold up bottom left corner over the pepperoni and cheese, tucking filling in tightly and sealing the edges.
Fold over sides of the wrapper to create an “envelope”.
Rewet the top corner of the wrapper and roll up tightly, making sure edges are sealed tightly to prevent the filling from leaking out while frying.
Drop rolls into deep fryer or a pan with at least an inch of oil, Being careful not to crowd them
Cook until golden brown, about five minutes.
Serve with pizza sauce for dipping.