It is Mr. Ginge’s and my 5th anniversary together. That’s a long time, bro. Especially since I don’t turn 25 until the end of the month!
In honour of this momentous occasion, I am going to tell you the ultimate love story. You better be prepared.
Mr Ginge and I met by a combination of both mutual friends and the fact that we both worked at the same bar. At the time I was the cook of all late night munchies, and he was helping out with security since they were short handed. In a stroke of fate, he gets stationed on the side of the bar where the kitchen resides, where I happen to be cooking up a combo platter.
The bar kitchen was “open concept”, so I was used to people, whether it be patrons, or the staff coming up and chatting with me on down times. On this night, as I was checking on the done-ness of the fare in my fryer basket, Mr Ginge saunters up, leans up against the steel counter, and proceeds to tell me”You’re cooking that wrong”.
Having worked in a restaurant for several years that specialized in fried foods, I was very confident in my cooking abilities. My response to him, along with a dirty look, was “Excuse me?”
I tend to be on the defensive side, although apparently that wasn’t a deterrent. He, being the smart-aleck that he is, decided that this was an excellent time to school me on the cooking of fried foods, particularly the pizza roll.
” You see” he said ” You have to watch them carefully. If you pull them too soon, then the filling is too cold. But if you wait to long for the cheese to melt, then you’ll burn the outside.”
He received an ” I know how to cook.” in response. Along with a classic Mel Death-stare.
Apparently for him my prickly nature was love -at-first sight. And the rest, my friends, is history.
Have I blown you away with my utterly romantic story?
However romantic it may
not be, in honour of the occasion I recreated the classic bar food snack that ultimately brought us together. And, five years later, I apparently still cook them wrong.
Pizza Rolls (according to Mr. Ginge)
This does make a fairly large batch (especially for 2 people) so I’ve included instructions for freezing them. Also I realize that deep frying is not everyones thing, and these also bake up wonderfully, so I’ve also included directions for baking.
makes 18 rolls
- 1 package of egg roll wrapper (mine had 18 wrappers in it)
- 1 1/2 cups sliced pepperoni , chopped in quarters
- 1 1/4 cups pizza sauce
- 2 cups shredded cheese ( I used a mix of mozzarella and cheddar)
- 1/4 cup each of your favorite pizza toppings ( mushrooms, peppers, onions, bacon, olives, etc.), optional
To make the rolls:
- Working with one egg roll wrapper at a time, position it so that it is in a diamond shape ( so a corner points towards you). Top with a few slices of pepperoni, followed by any of your favourite toppings.
- Spoon about a tablespoon of sauce on top of the toppings, then top with a bit of cheese.
- Using your finger, wet the top corner ( furthest away from you) with a bit of water. Fold the two edge corners in over the toppings. Bring the corner closest to you up over the toppings, rolling tightly. Press the moistened edge against the roll to seal.
- Place the prepared rolls, seam side down on a parchment or wax paper lined baking sheet.
- Freeze for a couple hours, then transfer to an air tight container or a freezer bag.
- Preheat your fryer ( or your pot of oil) to 350°F. Line a plate or tray with paper towel and set aside.
- Working in batches, drop them in the hot oil until golden brown and floating, about 5 minutes ( add a couple minutes if you are frying them from frozen). Set them on the paper lined plate or tray to absorb any excess oil.
- Serve immediately with some extra tomato sauce for dipping, if desired.
- Preheat the oven to 350°F. Line your baking sheet with parchment paper. Arrange your pizza rolls in a single layer, and lightly brush with a bit of vegetable oil.
- Bake for 10 minutes. Turn the rolls over so that they can brown on the other side, then bake for another 10 minutes. If you are baking them from frozen, then increase the time to 15 minutes per side. Let them cool a couple minutes on the tray.
- Serve immediately with some extra tomato sauce for dipping.
Honestly, even if I made them everyday for the next ten years, according to him, I would still cook them wrong. Men.
I shared this recipe at Strut your Stuff Saturdays and: