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Spring Roll Pizza
4 Eggroll Wraps Placed On Pizza Pan Overlapping
6 Ounces Broccoli Coleslaw Mix
3 Tablespoons Very Thinly Sliced Red Onion
1 Tablespoon Olive Oil
1/2 Cup Peanut Sauce
2/3 Cup Diced Cooked Chicken
1 Cup Shredded Mozzarella Cheese
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Cilantro
1 Tablespoon Chopped Fresh Mint
Preheat the oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.
Bake for 5 minutes; remove from oven, and set aside. Leave oven on.
Place the four Egg-roll wrappers flat on the pan with left and right sides overlapping about 1 inch. Will form a large square. Bake wrappers until brown. About 10 Minutes.
Spread the peanut sauce on one of the egg-roll crusts. Top with broccoli-onion mixture, of the chicken, and the mozzarella cheese.
Place crust directly on oven rack and bake until crust is golden brown, 10 to 12 minutes.
Sprinkle basil, cilantro, and mint on each pizza before serving.