Tony’s or Totino’s Pizza rolls are a guilty pleasure for most people – especially college students and parents of hungry toddlers. This gluten free, dairy free version can be made in bulk ahead of time and frozen. You’ll find they taste every bit as good as the real thing.
2 pounds finely minced pepperoni (we recommend chopping in a food processor)
1 medium green pepper, finely minced
3/4 cup fresh sliced mushrooms, finely minced
1/2 c green onions, finely minced
2 (14 ounce) jars pizza sauce
1 recipe Vegan Wonton Wrappers ,enough to make 32 2″ egg roll wraps
oil (for frying)
Combine above ingredients except wrappers (and oil).
Place egg roll wrappers on the table in front of you. Working quickly, place a teaspoon of filling in center of each egg roll and moisten all sides with a little water.
Fold the wrapper in half, lengthwise, so that you have formed a filled rectangle. Press lightly to seal.
Pizza rolls may be frozen at this point.
To cook, fry in 1” of 375º oil for 1-2 minutes til golden brown. Alternately, you can bake these at 400 degrees for 10-15 minutes or until browned and crisp.
Serve with addition pizza sauce for dipping, if desired.