Description
You’ll never buy the frozen rolls again.
Ingredients
- 1 package 1 Pound Package Of Egg Roll Wrappers
- 1 cup Shredded Mozzarella Cheese
- ¾ cups Sliced Pepperoni, Diced Finely
- 2 cloves Peeled Garlic, Minced Finely
- 1 Tablespoon Dried Basil
- 1 Tablespoon Dried Oregano
- ½ cups Pizza Sauce
- Vegetable Oil, Enough To Fill Your Pot 1-2 Inches Deep
Preparation
This is a rather in-exact recipe, since I created this on the fly.
Take a stack of egg roll wrappers out of the refrigerator and stack them on a cutting board. Lay them out with the longest side of the wrappers pointed away from you. Cut the stack down the middle, along the longer direction, making two long strips.
Place about 1 teaspoon of cheese at the bottom end of one of the strips. Top the cheese with a pinch of the pepperoni, a few pieces of the garlic, and a pinch of both the oregano and basil. Top that with about 1/4 teaspoon of the marinara sauce.
Stick your fingertip into a bowl of water and wet all of the edges of the wrapper (this will help seal them when rolled). Carefully roll up the pizza roll and pinch the open ends tightly to seal them completely. Repeat with the other wrappers, until you have used all of the filling.
Preheat 1-2″ of oil in a heavy pot to 375 F. Once hot, add a few pizza rolls. Fry the pizza rolls in small batches until lightly golden and crispy. Remove them from the oil using a kitchen spider. Drain on paper towels. Repeat until you have fried them all.
Serve hot with extra pizza sauce for dipping!
