Ingredients:
MARINARA DIPPING SAUCE:
1/4 c. extra-virgin olive oil
1/2 onion, finely chopped
4 cloves garlic, thinly sliced
1 (28-oz.) can whole tomatoes
1 tsp. dried oregano
1/8 tsp. crushed red pepper flakes
2 sprigs fresh basil
1 tsp. coarse salt
1/4 tsp. freshly ground black pepper
PEPPERONI PIZZA SPRING ROLLS:
2 c. sliced pepperoni
1 c. shredded mozzarella
1/4 tsp. crushed red pepper flakes
2 tsp. dried Italian seasoning
1/4 tsp. garlic powder
2 Tbsp. flour
2 Tbsp. water
15 (8"-x-8") square spring roll wrappers
Vegetable oil, for frying
Instructions:
1. Make Marinara: Carefully heat oil in a deep skillet over medium heat, 5 minutes. Add onion and cook until soft, 5 to 8 minutes.Stir in garlic and cook until fragrant, 1 minute. Add tomatoes, and using a spoon, break them into chunks. Season with oregano, red pepper flakes, basil, salt, and pepper. Simmer 20 minutes, stirring occasionally. Season to taste with additional salt and pepper. Keep warm until ready to serve.
2. Make Spring Roll Filling: Pulse pepperoni in food processor until diced. Place in a large mixing bowl, and add mozzarella, red pepper flakes, Italian seasoning, and garlic powder. Stir until combined. In a small bowl, whisk together flour and water.
3. Assemble Spring Rolls: Place one spring roll wrapper on a cutting board with one corner facing you. Place 3 tbsp. of pepperoni filling in the center of the wrapper. Brush flour and water mixture along border of wrapper. Fold end of spring roll wrapper closest to you over the filling. Bring ends adjacent to the folded side to the center. The spring roll should resemble an open envelope. Roll spring roll toward the open end, then brush with additional flour and water mixture along the seam to seal. Repeat with remaining spring rolls and filling.
4. Fry Spring Rolls: Carefully heat vegetable oil in a deep fryer or Dutch oven to 350°F. Carefully place spring rolls in oil and fry for 2 minutes, until golden brown. Place spring rolls on a plate lined with paper towels to absorb any excess grease. Cool for 1 to 2 minutes. Serve with warm marinara.
