Prep the fillings: In a bowl, combine the mozzarella, chopped pepperoni, bell pepper, mushrooms, red onion, Italian seasoning, and red pepper flakes. Add a pinch of salt and pepper. Stir to mix.

Set up a rolling station: Place the egg roll wrappers on a clean surface. Keep a small bowl of water or the beaten egg nearby for sealing. Line a tray with parchment for the rolled egg rolls.

Add the sauce and filling: Lay one wrapper in a diamond shape (point facing you). Spread about 1 teaspoon of pizza sauce across the center, leaving borders dry. Add 2–3 tablespoons of the cheese mixture on top of the sauce.

Roll it up tight: Fold the bottom corner over the filling, then fold in both side corners. Brush the top corner with water or egg. Roll up tightly to seal. Repeat with remaining wrappers and filling.

Lightly oil: Spray or brush the outside of each egg roll with a thin coat of oil. This helps them crisp and brown evenly.

Preheat the air fryer: Set to 380°F (193°C) for 3 minutes. A hot basket prevents sticking and helps the wrappers crisp faster.

Air fry the first batch: Place egg rolls in a single layer in the basket with a little space between them. Cook at 380°F (193°C) for 6–8 minutes, flipping halfway, until golden brown and crisp.

Check doneness: The cheese should be melted and the wrapper evenly browned. If needed, add 1–2 more minutes. Work in batches without overcrowding.

Cool briefly and serve: Let them rest for 2–3 minutes so the cheese settles. Serve with warm pizza sauce or ranch on the side.