Italian-Style  Egg  Rolls

Filling

• 1 package (375 g) of ROMA Caserta Pepperoni Mild Sliced
• 160 ml (2/3 cup) of shredded mozzarella
• 250 ml (1 cup) of marinara sauce, for the dipping sauce
• 15 ml (1 tbsp) of chopped oregano

Assembly

• 1 egg, beaten
• 16 egg roll wrappers
• 60 g (1/3 cup) of unsalted butter, melted and cooled

1. Preheat the oven to 190°C (375°F), or the air fryer to 180°C (350°F).
2. Place the ROMA pepperoni in a bowl. Add the mozzarella, marinara sauce, and oregano. Mix until the filling is well combined.
3. Lay four wrappers on your work surface. Cover the remaining wrappers with a damp towel so they don’t dry out. Spoon a small amount of filling horizontally across the center of each wrapper, then brush the edges of the wrapper with beaten egg. Fold the bottom over the filling to cover it. Brush the wrapper over the filling with egg, then fold the top down. Press the seam and ends to seal. Repeat with the remaining wrappers.
4. Brush each roll with melted butter and place on a parchment-lined baking sheet.
5. Bake for 25 to 30 minutes, until golden brown.
6. Let cool for 5 minutes. Serve with marinara sauce for dipping.