12 egg roll wrappers
12 mozzarella string cheese sticks, sliced mostly through lengthwise
Mini pepperonis
2 quarts canola or vegetable oil

Marinara Dipping Sauce
1 T. olive oil
3 cloves garlic, peeled and smashed
1 (15 ounce) can high-quality tomato sauce
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. salt

Meanwhile, set up an area for assembling the pizza sticks. Working with one egg roll wrapper at a time, lay an egg roll wrapper on a plate. Arrange a cheese stick at one end. Fill the cheese stick with pepperoni where it has been sliced lengthwise and arrange additional pepperoni in a line next to the cheese slice. Brush all the edges of the egg roll wrapper with water.
Starting at the end of the wrapper with the cheese stick, roll the wrapper tightly around the cheese stick and the pepperoni. When the cheese stick is about 75% rolled, fold in the sides like a burrito and continue rolling. Seal the edges of the egg roll wrapper on itself. Set aside on a plate covered with a damp paper towel and repeat with remaining wrappers, cheese, and pepperoni.
Heat oil in a sauce pan, stock pot, or electric deep fryer to 350°F. Working in batches, deep-fry 3 to 4 pizza sticks at a time until the egg roll wrapper is golden brown on all sides, about 3 minutes. Remove to a plate lined with paper towels and repeat with remaining pizza sticks.
Serve pizza sticks warm with the marinara dipping sauce on the side (recipe follows).
To make the dipping sauce, heat oil in a small saucepan over medium-high heat until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
Stir in tomato sauce, basil, oregano, and salt. Reduce heat to medium and simmer until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time.

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