I bought eggroll wrappers some time ago and left them in my freezer because I couldn’t for the life of me, decide what to do with them. I know what you’re thinking, make eggrolls. Well, in my head, the possibilities are endless and what was inside was the tough decision I couldn’t make. In come the pizza eggrolls. I needed something easy, kid friendly while using ingredients I already had without making a grocery store run.
I gotta say, they worked out really well. The kids loved them and had them as their dinner, however, these are also perfect as appetizers, quick snacks or even school lunches. I chose to fry them in my skillet because the texture was better and it gave it a nice crisp and crunch as opposed to my air fryer. I felt like my air fryer dried them out a bit but you can certainly make them however you prefer to.
Tips:
- Don’t overstuff your wrappers because they can break or leak out as you’re wrapping the eggroll or cooking them.
- Place your stuffing on the bottom portion of the wrapper (pictured above)
- Have some water on hand so that you can rub the end corner of the wrapper with you fingers in order to seal the eggrolls and keep from unwrapping.
- Only cook for about a minute on each side or until nicely browned otherwise they can pop and the cheese will leak out.
- To wrap, roll the bottom part at least once until your stuffing is covered, then fold over the sides inward and roll the rest of the wrap after wetting the top corner with water.
- You can also use any ingredients you’d like. Whatever pizza toppings you prefer, go ahead and mix them in there.
Pizza Eggrolls
Ingredients:
- 1/2 cup chopped green bell pepper
- 2 oz can sliced black olives
- 1 cup pizza sauce
- 1 tsp Italian seasoning
- 1/2 tsp Pizza and Pasta Magic seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 12 eggroll wrappers
- 2.5 cups shredded mozzarella cheese
- Oil, if cooking in skillet
Directions:
- In a medium bowl, mix all of the ingredients except the cheese.
- For each eggroll, lay out the wrapper, add about 1 tablespoon of the mixture and about 2 tablespoons of cheese then wrap your eggroll.
- Heat some oil in a large skillet on medium to low heat( I used avocado oil because it’s tasteless and odorless)
- Once the oil is heated, add your eggrolls and cook on each side for about a minute until nicely browned and crisp. Keep an eye on them so the cheese and sauce don’t leak out.
Enjoy and happy cooking!
Pizza Egg Rolls
Ingredients
- 1/2 cup chopped green bell pepper
- 2 oz canned black olives sliced
- 1 cup pizza sauce
- 1 tsp Italian seasoning
- 1/2 tsp Pizza and Pasta Magic seasoning
- 1/2 tsp garlic powder
- 1/2 tsp Kosher salt
- 12 eggroll wrappers
- 2.5 cups shredded mozzarella cheese
- Avocado oil if cooking in skillet
Instructions
- In a medium bowl, mix all of the ingredients except the cheese.
- For each egg roll, lay out the wrapper, add about 1 tablespoon of the mixture and about 2 tablespoons of cheese then wrap your egg roll.
- Heat some oil in a large skillet on medium to low heat (I used avocado oil because it’s tasteless and odorless)
- Once the oil is heated, add your egg rolls and cook on each side for about a minute until nicely browned and crisp. Keep an eye on them so the cheese and sauce don’t leak out.
Notes
- Don’t overstuff your wrappers because they can break or leak out as you’re wrapping the egg roll or cooking them.
- Place your stuffing on the bottom portion of the wrapper (pictured above)
- Have some water on hand so that you can rub the end corner of the wrapper with you fingers in order to seal the egg rolls and keep from unwrapping.
- Only cook for about a minute on each side or until nicely browned otherwise they can pop and the cheese will leak out.
- To wrap, roll the bottom part at least once until your stuffing is covered, then fold over the sides inward and roll the rest of the wrap after wetting the top corner with water.
- You can also use any ingredients you’d like. Whatever pizza toppings you prefer, go ahead and mix them in there.