Hi!  Let me introduce you to my maniacal food obsession.  I know…you figured I was just an incredible and witty writer, but I am absolutely and totally obsessed with food.  To be honest, it’s usually appetizers.  I don’t particularly care about full on Thanksgiving / Christmas meals.  I love munchies!  Hot or cold…doesn’t matter.  Food!  In most cases it involves cheese!  I should become a maker of cheese, however, I lack the cows, the knowledge of milking cows, and the license to do such stuff.  So I shall begin today with one of a plethora of yummy goodies that you can drool over or you can also decide to share with  cohorts, friends, children…yadda yadda yadda.  I will attempt to provide you with accurate measurements, however, please note, I have now become one of those people who say “you will know” or “to your taste” or “you can tell”.  Sadly I am now in the “old European stage” of recipes.  Enjoy my pics and my recipe and feel free to adjust according to your taste.  I have tried my best.

I believe I have mentioned my obsession with pizza.  If not…I LOVE PIZZA!  Not sure if anyone has married a pizza, but if it was allowed then I think I would cheat on my husband and marry a pizza.  Yes, I LOVE PIZZA!  I have loved it since the first day my mother made pizza.  Actual takeout pizza?  I think I was in my late teens.  Still…glorious! Sauce spread over bread and piping hot stringy cheese.  And the spicey pepperoni!  Oh my!  As an adult married woman I made pizza myself and fed many a brood of children. The greatest thing about pizza is that you can customize it.  You can put certain meats/vegetables on certain areas so that everyone can be happy and have their own slice of heaven.  It was wonderful!

Later, as I was working far away, I cheated one day and used pita bread for the pizza base.  No one really noticed.  They thought it was thinner than the usual, but other than that..meh… not a big difference.  One day, after eating at “Kelseys” restaurant I came up with a new pizza plan.  “Kelsey’s” had a reuben egg roll.  That’s what got me thinking.  They took a sandwich and stuffed it into an egg roll.  Well, why couldn’t I create my favourite pizza pie into an appetizer.  The Pizza Egg Roll was born!!

As I mentioned previously, I am not big on measurements when I am inventing, but here are my pictures and my guesses about how much you will need to make an amazing appetizer that everyone who is a meat eater and lover of pizza will appreciate.

Below you will find grated mozzarella cheese and chopped up pepperoni.  The reason why I don’t usually have measurements is because I will pre chop or pre cut or shred items and then find new recipes to use up the leftovers.  So I apologize in advance for my lack of accurate measuring.  Please feel to free to launch your own wonderful cooking ideas off of this picturesque ensemble.

Welcome to shredded mozzarella and chopped pepperoni.  You can see the whole pepperoni.  They are ready to go!

Welcome egg roll wrap.  You will find these in the produce section of your grocery store, but if you can’t find them there, you will find them at Asian supermarkets.  These are usually about 3 inches by 3 inches.  I have added pizza sauce (again, store bought in a can) into the centre.

 

 

 

 

 

 

 

It is time to start assembling!  Put some shredded Mozzarella into the middle and then top with some chopped pepperoni.  Note:  You can make this totally vegetarian.  Instead of the pepperoni you can add peppers or shredded tofu or cabbage.  Let your imagination and taste buds guide you.

Below you will find a step by step of how to fill, roll, fry, and cool your new pizza creation.

As a first recipe I think it would be something like this:

One package of egg roll wraps (about 15 to 20 potential egg rolls)

pizza sauce (1 small can)

mozzarella (2 cups)

chopped pepperoni (2 cups)

*additional veg – 1/2 red pepper chopped or 1 green onion chopped or 1 zucchini shredded and squeezed to remove water)

egg wash – one egg and 2 tbsp water…beat fervently to combine

Here is what the play by play looks like:

Turn your egg roll wrap so it sits like a diamond.  Put about a tablespoon of tomato sauce in the middle.  Then add of each:  finger full (or about 2 tbsp) of mozzarella AND pepperoni (or your veg replacement equivalent).

TIME TO ROLL!

Pull up bottom corner into middle and tuck under stuffing so that rolling into a cigar type roll will be easier.  Roll over once.  Pull left side over into middle.  Pull right side into middle.  Keep rolling tightly.  Once you get near the end.  STOP!

Use a brush to put some of the egg wash (that egg/water mix) to use as glue to seal the end.  Once it is painted, pull over to main roll (into middle) to seal the deal.  Then put egg roll onto cookie sheet.  I use parchment paper to make sure nothing sticks.  You can use wax paper or nothing (and then have to wash the cookie sheet…your call).

 

Preheat deep fryer (or just put veg or canola or peanut oil into pot and preheat to 350 degrees F.  Deep fry for about 6 minutes.  Remove and place on rack to cool (rack on cookie sheet..drip dry) for about one minute.  You can dunk into heated pizza sauce or just scarf down like the pizza lover you are!

FABULOUS NOTE:  If you are patient enough, you can let these babies cool and then put them in baggies and freeze them for future parties (or future cravings).

Sub-note:  Microwaving leaves them warm/hot but not crunchy.  Best to reheat in 400 degree oven for about 6 minutes.  Oh my heavenly yumminess!

Other note:  If you like reubens…yup, I have an egg roll recipe for that too!  Hmmm, come to think of it…I have a banana nutella recipe with egg rolls too!  Recipe and photos to come!

P.S.  NO … I did not buy egg rolls in bulk.

P.P.S.  Enjoy!