Prepare the Filling: In a medium mixing bowl, combine the grated mozzarella, chopped pepperoni, tomato passata, dried oregano, and a pinch of black pepper. Mix well until everything is evenly distributed.

Set Up Your Rolling Station: Lay a clean, dry work surface. Place your bowl of filling, the spring roll wrappers (keep them covered with a slightly damp tea towel), and the small bowl of water within easy reach.

Assemble the First Roll: Place one spring roll wrapper on your work surface in a diamond shape, with one corner pointing towards you. Spoon about 1.5 tablespoons of the filling onto the bottom third of the wrapper.

Fold and Tuck: Lift the bottom corner and fold it up and over the filling, tucking it in snugly. Then, fold the left and right corners in towards the centre, creating an envelope shape.

Roll Tightly: Continue rolling the parcel up from the bottom towards the top corner. Keep the roll tight as you go to ensure there are no air pockets. I find that a firm but gentle pressure works best here.

Seal the Edge: When you have about 4-5cm of the top corner left, lightly dab your finger in the water and run it along the inside edges of that final corner. Finish rolling to seal the pizza roll completely. Repeat with the remaining wrappers and filling.

Preheat the Air Fryer: Set your air fryer to preheat to 180°C (160°C fan) for about 3 minutes.

Prepare the Garlic Butter: While it preheats, mix the melted butter with the 1/2 teaspoon of garlic powder and the dried parsley (if using).

Cook the Rolls: Lightly brush the assembled pizza rolls all over with the garlic butter. Place them in the air fryer basket in a single layer, ensuring they are not touching. You will likely need to cook them in two batches.

Air Fry to Perfection: Cook for 8-10 minutes, flipping them over halfway through, until they are deep golden brown, blistered, and wonderfully crispy. Serve immediately while the cheese is still hot and gooey.