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This recipe is really pushing the limits when it comes to pizza and you know what? It TOTALLY WORKS! It’s fantastic! Actually, it’s “VANTASTIC!” I’ve partnered up with Van’s Kitchen Egg Rolls and let me tell you what, I’m in LOVE LOVE LOVE with their egg rolls! Right now when you join their Club Vantastic you can get a $1 off coupon for 2 packages (but trust me, 2 is simply not enough!). Now we’ve all had egg rolls but these… there’s something truly special about these! Their company started in 1986 when the founder emigrated from Vietnam to the US. To live out the American Dream they started a company (thank you by the way!) with pretty much one simple mantra “Honest food made the honorable way”. They truly show that simple ingredients, hard work and determination can make a dish not only delicious but successful.
So when the challenge was presented to take their egg rolls and ‘think outside of the box’ I knew exactly what I wanted to make with it – pizza. I’ve never had an egg roll pizza and when I posed the question to the TKW Family no one had ever heard of one let alone had one. Well you know me folks, I’m all about pizza-fying a dish and trust me, this is a TOTAL WINNER here!
A quick trip to my local Walmart was all I needed with my coupon in hand to pick up a few packages of these beauties. They can be found in the refrigerated meat case along the big wall in Walmart.
Now the crust – I was stumped on how to make the crust. Egg rolls are delicate crusts with the egg roll wrappers. I thought about going with a traditional pizza crust but felt that would be too heavy. And then I thought perhaps a thin NY crust but again, that wouldn’t be crispy enough. So I sat on it for a while thinking about what to make and did some research on the company itself. Van’s is family owned and operated – making high quality, affordable and authentic foods for busy moms, dads and families. And check it out! It’s Certified Woman and Minority Owned – the company is run by a CEO who also happens to be a working mom of two teenage boys! I honestly an in awe of working Mom’s and Dads that work full time/run a company and also raise kids. Just so impressive.
After I’d say 2-3 days it hit me! Why not use egg roll wrappers as the pizza crust! DUH! Now since the ones that are in the package are already shaped (and I totally destroyed them taking the filling out) I went with new egg roll wrappers which can be found in most grocery stores (mine were in the cold veggie section). And like most pizza dough you want to ‘dock’ it or essentially pierce it slightly to allow air to flow up through it to allow it to cook evenly and get crisp.
Out came the baking sheet with cooling rack, grabbed my trusty pastry brush and went to town. This honestly took MAYBE 5 minutes to assemble. Just put the egg roll wrapper on the cooling rack, brush one edge with water, overlap that one by a 1/2″, brush the edge with water and add another wrapper. So what you’ve essentially made is a long rectangular flat ‘bread’ pizza crust. Either with a fork or sharp tipped knife pierce the wrapper in a few spots and brush with some sesame oil to give it some flavor before baking.
While that was cooking up I just took that delicious filling, added some fresh cabbage, onions and carrots to give it some crunch. After a few minutes in the oven I took the crust out of the oven, topped the pizza with some duck sauce (or you could use plum sauce or even hot mustard), some of that delicious filling, added some fresh cooked shrimp and popped it back in the oven. All total this pizza was done in 10 minutes.
To cut this pizza I went with a large butcher knife that I could just press down on the crust with and have it cut in one fail push. Don’t use a pizza cutter or cut this with a jagged motion. Just one cut straight down in squares is all you need to cut this baby up!
As you can see by the filling I took out of the egg rolls, Van’s Kitchen egg rolls are full of freshly chopped carrots, onions, celery and cabbage and 100% white meat chicken, lean cuts of premium pork or delicious bites of shrimp. They are rolled in their own thin crispy wrapper with our custom blend of Asian seasoning. And as I mentioned above, the company started in 1986 so Van’s Kitchen egg rolls have been a family favorite for over 30 years! That’s incredible!
Plus what I love (aside from their flavor!) is that they are low in fat and calories our egg rolls are a healthy choice for meals and snacks. They have no added MSG! Egg rolls are a great way to sneak veggies into your kids’ diets. Moms and Dads can feel good about serving Van’s Kitchen egg rolls to their families!
Now if you’ll excuse me, I need to go finish this plate you see in the picture above as frankly they are ROCKIN’ delicious! This new pizza seriously tips the scale of ingenious and delicious! So while you’re pinning this recipe all over the place make sure you check them out on Facebook!
- 5 Van’s Kitchen Egg Rolls – Shrimp
- 3 egg roll wrappers
- 1 1/2 cup shredded cabbage
- 1/2 cup matchstick carrots (or shredded)
- 4 tablespoon green onions, chopped
- 12 cooked shrimp, tails removed
- 1/2 teaspoon sesame oil
- 2 tablespoon duck sauce plus more for drizzling
- Sesame seeds
- Preheat oven to 400F.
- Line a large baking sheet with foil and place a cooling rack in the pan; set aside. *My baking sheet is 18” by 13”
- Take the 5 Van’s Kitchen Egg Rolls and carefully unwrap separating the filling into a bowl and discard those wrappers.
- Lightly spray the cooling rack with cooking spray and place one egg roll wrapper (not the ones that were discarded but new wrappers) at the long edge of the cooling rack. Lightly brush the one edge with water and place another fresh egg roll wrapper on the pan overlapping the first one by 1/2”. Repeat by adding the 3rd egg roll wrapper overlapping on the 2nd wrapper by a 1/2”.
- Using a sharp knife, poke a few holes (or use a fork) over the whole long egg roll crust paying attention to the overlapping areas. Since this is doubled you’ll want to ensure there are a few holes there to allow for it to crisp up.
- Brush the entire egg roll crust with sesame oil.
- Bake for 5 minutes.
- While the crust is baking in a bowl mix together the egg roll filling with the shredded cabbage, carrots and 2 tablespoon green onions; set aside.
- Remove the crust from the oven and spread 2 tablespoon of duck sauce over top of the entire crust.
- Top with the egg roll filling and then add the cooked shrimp on top.
- Bake for 4-5 minutes or until the filling is heated and the edges are crispy.
- Remove from the oven and place the pizza on a cutting board.
- Using a large knife, press down to the pizza and cut (do not try to saw the pizza or use a pizza cutter).
- Drizzle over some duck sauce, top with sesame seeds and the remaining green onions.