Homemade Pizza Egg Rolls filled with Pizza Sauce, Cheese, and 1 lb. of your Favorite Toppings. Deep-fried to a Golden Crispy Snack. Eat some now and freeze the rest to be reheated whenever you want one.
Egg Roll Wrappers
Pick up 2 Packs of Egg Roll Wrappers just in case you need more than 1 pack. Sometimes you will need just a few more wrappers. The remaining Wrappers can be frozen to make more Pizza Egg Rolls later or used for Wonton Soup or Fried Wontons.
There are 2 different types of Egg Roll Wrappers and they look very similar. The small one is 450 g and the large one is 454 g. Either one can be used for Pizza Egg Rolls.
Egg Wash
Combine 1 Egg White with 1 Tbl of Cold Water and whisk with a fork until frothy. This is used to brush all sides to seal the Pizza Egg Roll.
Pizza Toppings
This recipe uses cooked Ground Beef, Seared Mushrooms, 1 small diced Onion & Pepperoni sliced into thin strips. Another one I really like is Pepperoni, Italian Sausages and Bacon. Add in whatever combination you like to make up 1 lb of Toppings.
Pepperoni
One of the best Pepperoni out there. Slice into thin strips, or pick up Pepperoni sticks and dice them.
Ground Beef
Ground beef chopped up while cooking. Optionally, add a splash of Worcestershire or Soy Sauce.
Mushrooms
Wash the Mushrooms well and strain. Slice in half and then into slices. If the slices are large, chop them in half, so you get small chunks of Mushrooms.
Optionally, sear in a bit of Fat or Bacon Grease over medium high heat for about 10 minutes.
Onions
Small dice the Onion. Optionally throw them into the Pan with the seared Mushrooms after the Mushrooms come off the heat, just to soften the Onions a bit with the residual heat.
Bacon
Chop the Bacon up into small pieces and fry in a Pan over medium heat until crispy. Reserve the Grease for other recipes or to sear the Mushrooms.
Italian Sausage
Remove the Skin from the Italian Sausages and cook in a pan over medium heat until just cooked through.
Optionally, portion into 1/2 tsp meatballs and cook until just done to include in the Pizza Egg Rolls. You can do the same with the Ground Beef.
Pizza Egg Roll Filling
The Filling is any of your Favorite Pizza Toppings, weighed out to about 1 lb. in total. Then mixed with Pizza Sauce and Mozzarella Cheese at about 227 g each or a bit more.
The key thing in making the Pizza Filling is to make sure you end up with about 1 lb. worth of fillings altogether before the Cheese & Sauce are added. A little over is perfectly fine. This ensures you have enough filling for about 24 Pizza Egg Rolls.
All the Toppings should be chopped into small pieces and combined when cooled in the case of cooked toppings.
Pizza Egg Roll Portions
You want the filling large enough that it can fill out the Wrapper and eliminate potential air pockets. But small enough that you can still get a good seal, preventing any from splitting open when deep-frying.
Ensure that the ingredients are in small pieces and use about 3 Tbl or just shy of 1/4 C for each portion for Small Egg Roll Wrappers and just a tad over 1/4 C or about 4-5 Tbl for the larger Egg Roll Wrappers.
Pizza Egg Roll ratios
The ratio I find that works best is 1 lb. or 454 g of Toppings with 1/2 lb. or 227 g of both Pizza Sauce & Cheese Blend, or a bit more to get about 24 Pizza Egg Rolls.
You can add in more Pizza Sauce and Cheese. There should be enough Pizza Sauce that the Fillings can hold together. Too much Pizza Sauce and the mixture will be too loose and possibly break the seal when deep-frying.
PIZZA SAUCE
Use your favorite Pizza Sauce or a Pizza Sauce that is on the thicker side as suppose to a runny or thin Pizza Sauce. Passata Pizza Sauce & Quick Tomato Sauce are usually my go to. You will need about 227 g or about 1 cup or more. Plus more for dipping if desired.
Passata Pizza Sauce
Add enough Pizza Sauce to just bind the fillings so that they can hold together pretty good. The amount may vary depending on what your Toppings you use.
Quick Tomato Sauce
This is the Quick Tomato Sauce with Passata. It’s the Tomato Sauce used to replicate the Greco’s Cheeseburger Oven Sub, and can be used here for Pizza Egg Rolls just the same.
Pizza Egg Roll Cheese
Here’s the thing for Pizza Egg rolls. Avoid shredding the cheese, instead cube it or tear it off in small chunks. The Cheese doesn’t get as lost, and you end up with chunks of cheese that is much more pleasing than shredded cheese. If you want a bit of provolone in there, this can be added shredded. But the Mozzarella, either tear or chop into small chunks, it’s just way better for Pizza Egg rolls.
Cubed or Sliced Mozzarella
With torn or chopped Mozzarella Cheese, you get better cheese action than if the cheese was shredded. You can also use Marble Cheese, Old Fort White Cheddar, or just the Cheap blocks of Pizzeria Cheese. For Pizza, you want a good high-quality Mozzarella Cheese. But for Pizza Egg rolls, the blocks of Cheese like Black Diamond work perfectly fine.
Pizza Egg Rolls with Cheese Curds
I’m also very curious about Poutine Cheese Curds. In particular, the St Albert Cheese Curds. These are a white Cheddar Cheese. The next time I make these, I will test each of these out just to see if this small or potentially huge detail is worth it. I’ll post them up when they are made with the results.
Pizza Egg Roll garnishing Cheese
Use either Parmesan, Romano or Parmigiano Reggiano to finely shred over the Pizza Egg Rolls.
Parmigiano Reggiano
Finely shred some Parmigiano Reggiano over the Hot Egg Rolls as soon as they come out the deep fryer.
Pizza Egg Rolls
Pulled apart Pizza Egg Rolls with Parmigiano Reggiano Cheese finely shredded over top.
How to make Pizza Egg Rolls
Prepare the Pizza Sauce you plan on using, the Cheese & Toppings you want along with the Egg Wash (1 Egg White & 1 Tbl Cold Water, whisked until frothy).
For this recipe, the below was used;
- about 180 g raw Ground Beef, cooked until just done
- 1×227 Pack of Mushrooms seared in bacon fat
- A small Onion diced
- 150 g Pepperoni sliced into strips
Pizza Fillings
Combine all the Toppings you want into a bowl so that you end up with 1 lb. or 454 g of Pizza Filling. A little over is fine.
Pizza Sauce
Add about 227 g or 1 Cup or more of Pizza Sauce, or just enough to bind the Fillings. You may have to add more or less, depending on your Toppings.
Cheese Blend
Add about 227 g of the Mozzarella Cheese chopped into small chunks. Mix well.
Preheat the Deep Fryer to 350 F.
Egg Roll Wrappers
Lay out all the Wrappers from 1 package side by side and in rows with the edges touching.
Brush with the Egg Wash all sides and place just shy of 1/4 C of Filling in the center for the Small Wrappers or a little over, about 1/3 C for the large Wrappers.
Roll the Egg Roll to seal and use the palm of your hand to press the ends on the counter edge to seal both ends. Just the same with Chinese Egg Rolls.
Deep Fry
Deep Fry the Pizza Egg Rolls for about 3–5 minutes. Flip them over halfway through for even browning.
HOW TO FREEZE Pizza EGG ROLLS
Place rested and cooled Pizza Egg Rolls on a baking sheet to freeze. Once frozen, transfer into a Freezer bag or container and freeze.
HOW TO REHEAT Pizza EGG ROLLS
Pizza Egg Rolls can go straight from frozen to the oven at 350 F for about 15 minutes or an internal temperature of 160 F. Flip halfway through.
Equipment
- 1 Deep Fryer
- 1 Bowl
- 1 Baking Sheet
- 1 Digital Scale
- 1 Small Bowl and Brush for the Egg Wash
Ingredients
- 1 pack Egg Roll Wrapper - 24 small Wrappers (450 g pack)
- 1 lb Toppings - of your choice
- 227 g Pizza Sauce - or about 1 Cup or more
- 227 g Mozzarella Cheese - Chopped or torn into small chunks
Egg Wash
- 1 Egg White
- 1 Tbl Water
Instructions
- Heat the deep fryer up to 350 F.Prepare and cook any fillings you desire. Ensure that they are in small pieces. Weigh all the fillings out to 1 lb. or a little over is fine.
- Combine the 1 lb. of fillings with just enough Pizza Sauce to bind the mixture. A little more or less depending on your Toppings. Along with Cheese after any hot toppings have cooled down and mix well.
- In a small bowl combine the Egg White with Water and whisk until frothy. Layout all the Wrappers and brush all sides with the Egg Wash.
- Place 3 Tbl or just shy of 1/4 C of Filling into each Wrapper. Then roll them up to seal and press both ends with the palm or your hand against the counter edge to seal. Place them on a baking sheet. Ensure that each Pizza Egg Roll is completely sealed.
- Deep-fry the Pizza Egg Rolls until golden brown & crispy. About 3–5 minutes. Lift the basket out and stand them up to drain off any excess oil. Transfer over to a baking sheet with a rack to rest. Repeat for the remaining Pizza Egg Rolls.Optionally finely shred Parmesan, Romano or Parmigiano Reggiano over the Pizza Egg Rolls as soon as they are transferred to the baking sheet and still hot.