A few years back I was experimenting with different types of egg rolls to make. I would add different meats, veggies and spices. Some were successful, some not so much. Finally, Ryan suggested that I try making a pizza version. It was a genius idea. Don’t tell him that though, we don’t want it to go to his head.
Noticeably absent from these “pizza” egg rolls, is one of everyone’s favorite pizza ingredients: cheese. This isn’t because I am not currently eat cheese, it is because while I love cheese on pizza, I actually don’t like cheese in these. When I tried using cheese, it seemed to take over and actually made the texture a little funky. Instead, with these pizza egg rolls you get a crispy outside shell filled with crumbly sausage, hearty pepperoni and crisp veggies. Dipped in marinara and you won’t need a pizza parlor.
Brown Italian sausage in a skillet over medium heat. Strain excess grease, reserve 1 tablespoon of pan drippings.
Return sausage to the pan. Stir in pepperoni, bell pepper, onion, garlic, oregano and salt. Cook until vegetables are softened, about 3 minutes.
To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 1 heaping tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a brush or your finger in the egg and brush onto the wrapper. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
Heat 1 inch of oil in a pan until 375 degrees. Fry egg rolls in batches until golden brown. Sprinkle with kosher salt. Serve hot.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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