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Place an egg roll wrapper on a clean surface in a diamond shape. Brush center with melted butter and sprinkle with Italian seasoning, then top with a mozzarella stick and a sprinkle of pepperoni and basil. Wet corners slightly with water, then fold up bottom half and tightly fold in sides. Gently roll and seal tightly like a burrito. Repeat to make 11 more egg rolls.
In a large skillet over medium heat, heat ¼” oil until it starts to shimmer. Add egg rolls and fry in batches until golden, 1 minute per side, adjusting heat as necessary. Transfer to a paper towel-lined plate.
Sprinkle egg rolls with Parmesan and parsley and serve with pizza sauce.