Instructions

1. Preheat oven to 400F.
2. Line a large baking sheet with foil and place a cooling rack in the pan; set aside. *My baking sheet is 18” by 13”
3. Take the 5 Van’s Kitchen Egg Rolls and carefully unwrap separating the filling into a bowl and discard those wrappers.
4. 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”.
5. 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.
6. Brush the entire egg roll crust with sesame oil.
7. Bake for 5 minutes.
8. 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.
9. Remove the crust from the oven and spread 2 tablespoon of duck sauce over top of the entire crust.
10. Top with the egg roll filling and then add the cooked shrimp on top.
11. Bake for 4-5 minutes or until the filling is heated and the edges are crispy.
12. Remove from the oven and place the pizza on a cutting board.
13. Using a large knife, press down to the pizza and cut (do not try to saw the pizza or use a pizza cutter).
14. Drizzle over some duck sauce, top with sesame seeds and the remaining green onions.