Pizza Egg Rolls

  • Egg roll wrappers

  • Shredded mozzarella cheese

  • Marinara sauce

  • Pepperoni, sliced into strips

  • Black olives (or whatever pizza toppings you want)

  • Herbs de provence

  • 1 quart of canola oil

  • A bowl of water

1) In a large pot, heat the canola oil over medium until it reaches 350 degrees. Toss little bits of an egg roll wrapper in the oil to see if it bubbles. When it does, the oil is ready

2) Place the wrapper in front of you so it is in a diamond shape. Get your fingers wet and rub water along the edges of the entire wrapper. This helps the egg roll seal

3) Layer some mozzarella cheese, pepperoni, black olives, herbs de provence and a little more cheese on the wrapper. You want to put it in the middle with about an inch of space on the left and right corners

4) Take the bottom corner and wrap it just over the filling. Fold the two corners on top of the wrapper. Then roll it up so it seals shut. Here’s a video if that doesn’t make sense!

5) Now a few at a time, drop the egg rolls into the hot oil. It should only take three minutes or so for them to become golden brown. When they are, scoop them out of the pot and let them drain and cool over a wire rack

6) Warm the marinara up and use as the dipping sauce for your pizza egg rolls