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This recipe came about from a pinterest idea.  I can’t share the link because everytime I touch the pin, pinterest tells me it’s been reported as spam and has blocked it.  I managed to save the pin because it sort of gives the instructions.
The original “recipe” uses egg rolls wrappers but, true to the name, they have egg in them.  So I went with these dumpling wrappers which do not.
All that is needed for this is some wrappers, string cheese, pepperoni, and a lot of patience.  (Also a small dish of water.)

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Since the dumpling wrappers are smaller than the egg roll wrappers, I cut my string cheese in half to fit.  I layer – dumpling wrapper, two pepperoni, cheese stick.  My husband felt that these lacked pepperoni but I thought the combination worked for my tastes.

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Dip your finger in water and run it along the edge of the wrapper.  Roll the wrapper over the cheese and seal.

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Fold over the ends and attempt to seal tightly.  I think the cheese was slightly too long to get a really good seal.

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I did try with the short ends first to see if that made a better but it didn’t.

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Many of my rolls looked like this as I worked.  It took a lot of water and patience to get the ends to stick and somewhat seal.

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Look at these beauties – they sure fool you into thinking they are all sealed.

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Bake at 375 for 15 minutes.  As you can see, every last one leaked cheese.  No one minded.  In fact, five minutes after this picture was taken, they were all gone.  The dumpling wrapper doesn’t crisp as nicely as the egg roll wrapper does so the texture was a little off.  It’s more like eating a stale cracker with cheese and pepperoni which sounds rather appetizing but don’t let that deter you.  We are definitely making these again.

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