The pizza egg roll is a popular fusion appetizer that successfully marries the beloved flavors of a classic Italian-American pie with the satisfying crunch of an Asian-inspired wrapper. This creative snack offers a handheld, mess-free way to enjoy melted cheese and savory toppings. The combination of a crispy exterior and a warm, gooey interior makes this dish a standout for parties or simple weeknight enjoyment.
Essential Ingredients and Preparation
To begin, gather standard egg roll wrappers, which provide the necessary structure. The filling requires shredded low-moisture mozzarella cheese, a thick pizza sauce, and your preferred dry toppings, such as pre-cooked, crumbled sausage or finely diced pepperoni. A simple egg wash, made by whisking one egg with a tablespoon of water, will serve as the adhesive for sealing the rolls.
Proper preparation is important to achieving a non-soggy, intact egg roll, as excess moisture is the primary cause of wrappers bursting during cooking. Drain the pizza sauce thoroughly, perhaps by spreading it on a paper towel to allow surface liquid to evaporate. Any wet toppings, like sautéed mushrooms or cooked ground meat, must also be patted dry to prevent steam buildup inside the wrapper.
Step-by-Step Assembly and Cooking Methods
Begin the assembly by placing an egg roll wrapper on a clean surface with one corner pointing toward you, forming a diamond shape. Place a small amount of filling—about two tablespoons—just below the center point of the wrapper. Keep the filling centered and away from the edges to ensure a tight seal.
Fold the bottom corner up and over the filling, tucking the point underneath the mixture to create a compact cylinder. Next, fold the left and right corners inward toward the center, creating an envelope shape. This technique locks the filling in place and prevents leakage during cooking.
Brush the remaining exposed edges of the wrapper with the prepared egg wash. Roll the egg roll tightly upward toward the final corner, ensuring no air pockets remain inside. A tight roll is necessary for structural integrity, preventing the cheese from escaping.
Air Frying
The air fryer offers the quickest path to a crispy texture with minimal added fat. Preheat the appliance to 375°F (190°C) and lightly spray the assembled rolls with cooking oil to promote browning. Cook the egg rolls for 8 to 10 minutes, flipping them halfway through, until the exterior is golden brown and crisp.
Oven Baking
For an oven-baked option, preheat the oven to 400°F (200°C). Place the rolls on a parchment-lined baking sheet and brush the entire surface of each roll with a neutral oil, such as canola or vegetable oil. The oil facilitates the Maillard reaction, which develops the brown color and flavor on the wrapper surface. Bake for 15 to 20 minutes, rotating the pan halfway through, until they achieve a uniform crispness.
Deep Frying
Deep frying yields the most traditional and intensely crispy result due to rapid moisture evaporation. Heat a neutral oil in a deep pot to a temperature of 350°F (175°C). Carefully fry the egg rolls in small batches for 3 to 4 minutes, turning them occasionally, until they reach a deep golden-brown color. Maintaining the oil temperature is important to prevent the wrappers from absorbing too much fat.
Flavor Variations and Serving Suggestions
Customizing the filling allows for flavor combinations beyond the standard pepperoni and mozzarella. Try a Hawaiian variation by combining diced ham and small pieces of drained, canned pineapple for a sweet and savory profile. Alternatively, shredded cooked chicken mixed with a mild buffalo sauce and a blend of mozzarella and provolone cheese creates a popular Buffalo Chicken version.
The finished egg rolls pair well with several classic dipping sauces that complement the cheesy interior. A warm, robust marinara sauce remains the traditional choice, offering a bright, acidic counterpoint to the savory filling. Other popular options include creamy ranch dressing or a simple garlic butter sauce.