Stir the mozzarella, mini pepperoni, 1/2 cup marinara, Italian seasoning and garlic powder together in a bowl; the mixture should look thick and hold together on a spoon, not run off it.

Lay a wrapper in a diamond shape and spoon about 1/4 cup of the filling onto the lower third, keeping it a little short of the edges so sauce does not squeeze out during sealing.

Fold the bottom point over the filling, fold in both sides, and roll tightly, sealing the final corner with egg wash.

Repeat with the remaining wrappers, keeping unused ones under a damp paper towel.

Air fry at 375°F: arrange seam side down with space between rolls, spray with oil, and cook 7 minutes. Flip and cook 4 minutes more, until deep golden and the cheese inside has fully melted, checked by pressing one gently.

Or bake at 400°F on a parchment-lined sheet, brushed with butter, for 15 to 17 minutes, flipping once, until crisp and blistered.

Warm the dipping marinara in a small saucepan over low heat for 3 to 4 minutes, stirring occasionally, until it steams but does not boil.

Rest the egg rolls 3 minutes, then sprinkle with Parmesan and serve with the warm marinara.