Pizza (or anything!) Egg Rolls

October 30th, 2009 by katie

Here’s a fun trick.  Combine a package of egg roll wrappers with your favorite pizza toppings and serve with warm pizza sauce on the side.  These are a great snack or party food-you make them ahead of time and simply reheat them in the oven when you want them.  You can stuff them with any flavors you like-supreme pizza with sausage, peppers, mushrooms, etc.. or even buffalo chicken dipped in blue cheese dressing.

Pizza Egg Rolls (or any flavor egg rolls)

makes as many as you like, prep 10, cook 10-15 min
  • 1 package egg roll wrappers (usually refrigerated in the produce section of the grocery store)
  • any combination of filling ingredients you like
  • water
  • a matching dip
  1. Preheat oven to 400°F.
  2. Lay egg roll wrapper on your workspace like a diamond.
  3. Place about 1/3 cup of filling ingredients in the center.
  4. Dip you index finger in water and wet the edges of the wrapper.
  5. Fold the bottom corner up to make your diamond a triangle.
  6. Fold the side corners in and roll the egg roll up to the top to seal.
  7. Repeat for all remaining egg roll wrappers.
  8. Spray a cookie sheet with oil and place egg rolls seam side down on the sheet and lightly mist the tops with oil.
  9. Bake rolls 10-15 min, turning half way, or until golden brown on both sides.
  10. Serve with dip or allow to cool, then place in freezer bags and freeze.
  11. The reheat from frozen, bake for approximately 10 minutes at 400°F.

You can also deep fry them on step 9 at 375°F until golden brown but-between the oil, pepperoni and cheese-I found them way too greasy.  I am not usually afraid of a little grease but I felt like I needed a shower after eating a few of the fried ones.  The baked version is just as crispy on the outside and much more pleasant to eat.  You may have to experiment a little with the reheat time from frozen depending on your filling ingredients.  I made some with mushrooms, fresh basil, and cheese and they were a little cool in the center at 10 minutes.

And, yes, you can make these with the pizza sauce on the inside and they are very good but we really preferred dipping them into the sauce.

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Posted in Easy, Fast, Snacks/Appetizers

14 Responses

  1. StartingHealthy

    These will be great for Christmas party appetizers, especially since they can be made ahead of time.

  2. Denise @ Creative Kitchen

    Great idea!! I can’t wait to try these. I’m getting hungry looking at the pics!

  3. noble pig

    These are awesome!

  4. Karine

    Original idea! Thanks for sharing 🙂

  5. Erin

    My mom made these when i was a kid. I stopped and looked at the egg roll wrappers just this afternoon, but decided to wait till the weekend to make them. 🙂

  6. Brittany (He Cooks She Cooks)

    Funny, I was just thinking the same thing today about empanada wrappers!

  7. Karly

    What a fun idea! They look so tasty too!

  8. Tami Lyn

    These look like a great idea for a slumber party for the teens……

  9. EAT!

    Wow! Thanks for the great holiday appetizer idea. Now the possibilities are endless for other combinations.

  10. Erin

    OMG these look amazing.

  11. Laura

    So quick question. I made these and I put cheese and pepperoni, but the cheese oozed out pretty much completely while I baked them 🙁 I rolled and sealed them pretty well. Wondering if you have any tips? I definitely was careful not to overstuff them.

    Hmm, the egg rolls should be sealed all the way around so the cheese can’t escape. My advice would be to try it again but be sure you are wetting a wide margin all the way around the whole wrapper so you know it is sealed tight in every spot. Good Luck! -Katie

  12. amy

    try not to put too much filling in or they will ooze! Reuben ones are delish too!

  13. Tina

    Hello, these look really good. I just have a question about the photo, the rolls look more square in the photo, then egg roll shape, how did you do that?

    I was getting a little lazy by the time I got to this batch, so I just folded them up like an envelope instead of rolling them. 🙂 -Katie

  14. Brenda

    These are amazing with buffalo chicken-type filling. A can of chicken, drained (or use shredded chicken), Frank’s Red Hot Sauce (or any hot sauce), crumbled Bleu Cheese, a package of cream cheese (I usually use the lowfat variety). I just mix to taste.

    If you don’t have wonton wrappers, you can also use crescent rolls.

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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