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Pizza Egg Rolls Recipe
Pizza Egg Rolls Recipe photo by Taste of Home

Pizza Egg Rolls Recipe

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4.5 12
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My husband and kids love these very untraditional egg rolls. Their crisp wrappers and flavorful pizza filling make them taste so good!
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES:13 servings
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES: 13 servings


  • 1 pound bulk Italian sausage
  • 3/4 cup diced green pepper
  • 1 garlic clove, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1/4 cup tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • 1/8 teaspoon dried rosemary, crushed
  • Dash pepper
  • 8 ounces cubed part-skim mozzarella cheese
  • 13 egg roll wrappers
  • 1 egg, lightly beaten
  • Oil for frying


  1. In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese.
  2. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.
  3. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 13 egg rolls.
Originally published as Pizza Egg Rolls in Taste of Home April/May 2006, p41

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Reviewed May. 9, 2014

"Delicious! We loved the fresh combination of flavors in the crispy wrappers."

Reviewed Dec. 15, 2012

"extra specal"

Reviewed Feb. 20, 2012

"The kids request this for birthday dinners!"

Reviewed Feb. 4, 2012

"These egg rolls are the bomb! You can easily swap out ingredients to make to your liking or to use things on good! Note: I fry mine in an electric fry pan/skillet and just turn them a few times till done. When I did them in the deep fryer, they "leaked" and made the oil I find it easier and less waste to do them in the electric skillet. Enjoy!!"

Reviewed Jan. 2, 2012

"OMG! These were sooooo good. People were raving about them all night. They could not get enough of them. I doubled the recipe, they were the first appetizer to go. I made the filling in advance. I filled and rolled them about 30 - 45 minutes before I fried them, that was not a good idea. The egg rolls got soggy and started to fall apart in the deep fryer. So future note, don't roll until you are ready to fry. I still included them on my platter, and even the ones with big holes in them disappeared. I would deff make over and over again. The word my Nieces boyfriend used was "genus"!"

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