
Crispy, melty pepperoni-and-cheese spring rolls inspired by the beloved Disney snack, fried golden in minutes and perfect for dipping in marinara.

Every time I make these, my family hovers by the stove, waiting for the first batch. We set out warm marinara and a little grated Parmesan, then watch the platter disappear. The best part is the cheese pull when you break one open—pure nostalgia in a crunchy shell.
My favorite part is cracking one open and seeing the cheese stretch like a pizzeria slice. We once served these for a family game night and everyone paused, mid-game, to ask for the recipe after the first platter vanished. They are that kind of crowd-pleaser—simple, nostalgic, and impossible to resist hot from the pan.
Cool leftover spring rolls completely on a rack so steam does not soften the crust. Store in an airtight container in the refrigerator for up to 3 days with a paper towel to absorb moisture. Reheat in a 375°F oven or air fryer until hot and crisp, 5 to 8 minutes. For freezing, place cooled rolls on a sheet pan to freeze solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 10 to 14 minutes, flipping once midway. Warm the marinara separately to keep the crust crisp.
No mozzarella-provolone blend? Use 2 cups of low-moisture mozzarella with 1 to 2 ounces of finely grated Parmesan for extra savory flavor. Turkey pepperoni works well if you prefer a leaner option. If you like a little heat, swap in spicy pepperoni or add a pinch of crushed red pepper to the cheese. For frying oil, canola or peanut oil are great alternatives to vegetable oil. If you need a milder sauce, use a smooth pizza sauce rather than a chunky marinara for easier dipping. These swaps keep the texture consistent while adjusting flavor to taste.
Serve these on a platter with a bowl of warm marinara in the center and sprinkle parsley or basil over the rolls for color. For a party spread, add garlic knots, a crisp chopped salad, and a simple antipasti board with olives and pepperoncini. Kids love them with ranch or a mild pizza sauce. If you are hosting game day, fry batches just before kickoff and keep them warm in a low oven on a rack to preserve the crust until serving. A final dusting of Parmesan at the table gives a pizzeria finish.
Disney snack carts have a knack for turning simple ideas into instant classics, and the pepperoni pizza spring roll is a perfect example. It blends American pizzeria flavors with the portability and crunch of a fried roll. While traditional spring rolls often feature vegetables or pork, this playful twist channels beloved pizza-night flavors into a theme-park-friendly format. Bringing that idea home is about recreating the contrast of textures and the bold, familiar taste that makes the original so memorable.
For summer, add a scattering of fresh basil inside before rolling and serve with a bright tomato-basil sauce. In fall, pair them with a roasted garlic marinara for deeper warmth. During the holidays, swap in a little diced pepperoncini for a festive kick, or serve a duo of dips like creamy Alfredo and spicy arrabbiata. For tailgates or winter game nights, fry, then wrap in foil and transport in an insulated bag, reheating briefly in an oven to re-crisp before serving.
Assemble the rolls up to 4 hours ahead, placing them seam-side down on a parchment-lined sheet and covering lightly with plastic wrap. When you are ready to cook, heat the oil and fry straight from the fridge. To prep for the week, cook a double batch and freeze half. Reheat individual rolls in an air fryer at 375°F for 6 to 8 minutes, or in the oven for 8 to 10 minutes on a rack. Keep small containers of marinara in the fridge so dipping is always ready.
However you share them, these pepperoni spring rolls bring a bit of theme-park magic to any table. They are quick, crunchy, and comforting, and they always disappear faster than expected. Make a batch tonight and watch the smiles appear with the very first bite.
This Disney Pepperoni Spring Rolls recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pour 1 inch of lukewarm water into a shallow bowl or cake pan. Warm marinara for serving and set up a clean work surface with paper towels nearby.
Dip one spring roll wrapper into the water until pliable, then lay it flat on the work surface. Blot lightly if overly wet to prevent slipping while rolling.
Place 2 tablespoons shredded cheese in the center, leaving 2 inches at both ends. Arrange 10 pepperoni slices over the cheese, then add 5 more down the center. Top with about 1/8 cup additional cheese.
Fold the bottom up over the filling, fold one side in, then the other, and roll up tightly into a compact cylinder to prevent leaks during frying.
Add about 2 inches of vegetable oil to a heavy skillet or Dutch oven. Heat to 375°F over medium heat, monitoring with a thermometer to maintain temperature.
Using tongs, lower two rolls into the hot oil. Fry 2 minutes, flip, and fry 2 minutes more until deep golden and crisp. Drain on paper towels and repeat.
Dust with grated Parmesan if desired and serve hot with warm marinara or pizza sauce for dipping.
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This recipe looks amazing! Can't wait to try it.
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