Vegetarian Pizza Rolls

{ Wednesday, November 14, 2007 }

I thought I'd make these for Project Runway night over at Courtney's house. But since it's just going to be me and Court, we're ordering Chinese instead.

To make them, you'll need:

  • About 3/4 cup pasta sauce
  • About 1 1/4 cups sauted, diced mushrooms, green peppers - you know, basic pizza veggies
  • A handful of shredded cheese
  • If you want, some soy-based burger crumbles or vegetarian pepperoni (buy it wherever your grocery stocks the tofu, or make your own)
  • Egg roll wrappers

To make 6 egg rolls, you'll need about 2 cups of filling, so measure your ingredients accordingly. (Some people like more mushrooms, some more sauce...)

Preheat your oven to 425 degrees. Saute the vegetables until they start to soften. Take the pan off the heat and stir in the sauce and the veggie pepperoni. Let this cool enough so that the cheese won't melt, then add the cheese and stir.

Lay out the egg roll wrappers and put about 1/3 cup of filling in a wrapper. Roll it up and put it on the cookie sheet and spray it with some spray oil. Poke a couple of holes in it for ventilation.

When you get all the rolls made, bake them for 15-20 minutes, depending on how browned you like them. You may want to flash them under the broiler for a minute or so also. After you take them out of the oven, cut them in half and let them cool. Very important! Let them cool before you bite in!

I'll update this with a picture the next time I make them. I warn you, though, they aren't especially pretty.

1 comment:

Ann Pai said...

Hi! The general guideline for the baked egg rolls is not to make them too mushy and to bake them at 425 for 15-20 minutes. I also make more traditional cabbage egg rolls this way.

Crazy combinations welcome: invent your own baked egg roll recipe here.

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