Pizza Egg Rolls

So, I tried the time-lapsed video option with this recipe. Well, let’s just say I’ve not yet mastered that skill. In fact, I’ve not even noticed it. πŸ˜‰ Feel free to check it out here. It’s okay if you laugh. I certainly did! 

If you’re looking for a super easy weeknight dinner that the toddlers – adults in the house can help make, this is the one. And there are, literally, hundreds of combinations. I have a finicky six-year-old, at least when it comes to pizza, in the house: cheese, pepperoni. Please and thank you, that’ll be all. There’s also, quite possible, a string cheese obsession in full force here. Maybe you know something about it. Maybe not. Anyway, this quick pull together snack makes everyone happy.

Ingredients:
Egg roll wrappers
Mozzarella string cheese, unwrapped please. πŸ˜‰
Pepperoni
Vegetable oil

For the sauce:
6 oz can of tomato paste
Italian seasoning
Red pepper flakes
Sugar
Salt

Set up a bit of an assembly line – apparently, that’s something I like around here, it must be my history with Ford Motor Co. I had the cheese and pepperoni on the same plate. Position your egg roll wrappers on a diagonal with one corner pointed toward you. A small bow of water to help wet the egg rolls can go wherever it makes sense for you.

Place 5 pepperoni in the middle-ish, a bit closer to you than directly in the center. Add a cheese stick, roll the corner closest to your body over the pepperoni and cheese. Fold in the sides toward the center, and roll away from you until there’s about an inch on the wrapper left. Dip your fingers in the water and wet the corner, finish wrapping, set aside on a plate, and finish wrapping the rest.

Heat about an inch of oil in a large skillet over medium heat, and cook for 1-2 minutes on each side. Similar to the first pancake, don’t expect great color on your first try. It’ll take some practice to know what heat is best for your pans and your stove. Drain on a paper towel covered plate.

While the egg rolls are cooking, mix up a quick and easy sauce to serve with them, though, eating them alone is totally okay, too! Add a can of tomato paste to a small saucepan. How you season it is also really customizable, this is just a quick and easy version. Add about a tablespoon Italian seasoning, 1/2 t red pepper flakes, and don’t be shy with the salt – tomato past really needs the salt! Add about 2 tsp to start. I also add about a teaspoon of sugar just to help balance the acidity. Mix in about 1/2 c water and heat through. If it’s still too thick, add more water, taste, adjust, taste, stir. You probably need more salt; go ahead and add it. (did you know that most home chefs get sent home from cooking competitions for undersalted/underseasoned foods?). Serve alongside the pizza egg rolls! Enjoy!

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