Whether your planning a quick appetizer to make ahead of time, or want a great go-to snack that everyone will enjoy, these Pizza Rolls definitely hit the mark.
I remember when I was younger when our Aunt Sue would make these for every family gathering we had. She’d be rolling them up and frying them fresh for everyone. I learned that over time in Buffalo, NY (my hometown), it seemed to be the only place where you could get them. Most of the local diners in the area had them, but then you’d even have a few local butchers who sold them in large packages, frozen and ready for you to take home. It reminds me of home and my family, and I’ve found sometimes even the simplest of recipes can be enjoyed by the masses.
To be honest, I haven’t made these in a long time since swearing off gluten. Mainly because wheat is in almost everything we eat nowadays and it was a great way for me to go back to non-prossesed foods. I guess I also didn’t like the fact that wheat has been genetically modified so drastically that my body seems to thrive on not eating it. One of the reasons I did decide to make this with wheat is because I found a package of egg roll wrappers that don’t contain genetically modified wheat. I figured if I was going to break the bounds and have me some wheat, this was the best option available.
There isn’t much to this recipe, but you can’t be afraid to fry these guys up because it truly it the best and only way so far as I’m concerned to have them. In all my years of making them, I found that using a heavy duty cast iron pot, like a chicken fryer works amazing as it holds the heat for much longer. In my last round of making these it only took me a half hour from start to finish. The other thing you’ll see that differs in my pictures is that I used an egg wash instead of the water to seal the egg roll wrappers. In my mind it actually seemed to hold the rolls together better. Try the base recipe out and find out what works for you! I definitely would consider doubling the batch as these are great for stocking up the freezer. Simple and quick, these Pizza Rolls will be great for your next party. Enjoy!
1 package of Egg Roll Wrappers
1 package of sliced Pepperoni
1 block of whole milk Mozzarella
Oil for Frying such as Canola
In a heavy duty pot with sides at least six inches high, add oil 2/3 up the side of the pot. Heat until the point when your oil crackles when you place a drop of water in it.
Place 3” x 1/2” slices of Mozzarella on a Egg Roll Wrapper, top with 2-3 slices of Pepperoni and roll the wrapper, sealing with brushed water. Continue with remaining ingredients.
Fry the egg rolls till golden brown. Remove from oil and place onto plate lines with paper towels. Sprinkle with Garlic Powder, if desired, and allow to cool for a minute or two before consuming. Dip into your favorite Pizza Sauce and enjoy.
Note- Only fry one to two rolls at a time as to keep the temperature of your oil up and not allowing the egg rolls to become laden with oil and soggy.
If you want to freeze some of these rolls to finish off at a later date, fry the Pizza Rolls until just lightly browned. Place on paper towels and allow to cool thoroughly. Place into a ziplock bag on one layer and freeze. When ready to enjoy, preheat oven to 400 degrees and place Pizza Rolls in an even layer on a cookie sheet. Bake for 15-20 minutes, flipping the rolls half way through cooking time.
For a variation on this recipe, you can add in Basil or some of your favorite pizza toppings into the Pizza Rolls such thinly sliced peppers or onions (unless you precook them) and cooked mushrooms.