- Spring roll or Egg roll wrappers
- Fresh or dried oregano
- Fresh or dried basil
- 1 whole egg or egg white
- Oil for deep-frying
- Pizza Sauce
* The amount of ingredients will depend on how many you want to make!
You can add your favourite pizza toppings but remember the more toppings, the smaller they need to be chopped. I would recommend using a food processor!
Finely chop the basil and oregano if it is fresh and chop the pepperoni. Beat the egg in a separate bowl. Take a spring roll wrapper and with your fingers or pastry brush, spread egg on all four side edges of the wrapper. Put a little bit of sauce in the centre, then add your toppings, finishing with the cheese.
People might have their own methods of rolling, but I am Ukrainian, so we are going to do this cabbage roll style!
Fold in each side about an inch, then spread more egg on the folded flaps…
Start at the bottom and roll up, putting pressure on the fold to help seal it better!
About halfway through the wrapping, get your oil warmed up! If you don’t have a deep fryer, fill a medium saucepan about half full of oil and place on medium heat. To test if the oil is ready, put the end of a wooden spoon in it and if it starts to bubble around the spoon constantly, it is ready to go
When your oil is hot enough, carefully drop the spring rolls in! Keep an eye on them as you might have to roll them over to get even browning. Don’t put too many in at a time as they will not cook evenly if they are over crowded.
When they are all finished, heat up some extra pizza sauce for dipping and enjoy! Just make sure they cool off first 😉