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Hawaiian Egg Rolls Recipe

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An avid cook, I am constantly trying to come up with recipes for leftovers. This one gives a whole new twist to extra ham. My two children think these egg rolls are great, and they freeze well. I thaw as many as needed and bake them.

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Hawaiian Egg Rolls Recipe

Prep/Total Time: 25 min.

Yield: 7 Servings

15 10 25

Ingredients

10 fresh spinach leaves, julienned
1/2 teaspoon ground ginger
2 tablespoons olive oil
1/2 pound fully cooked ham, coarsely ground (about 2 cups)
4 water chestnuts, chopped
1/4 cup crushed pineapple, undrained
2 tablespoons chopped green onions
1 tablespoon soy sauce
7 egg roll wrappers
Canola oil for frying
Sweet-and-sour sauce

Directions

In a large saucepan, saute spinach and ginger in olive oil for 1-2 minutes. In a large bowl, combine the ham, water chestnuts, pineapple, onions and soy sauce. Stir in the spinach mixture.
Place 3 tablespoons of ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.
In an electric skillet, heat 1 in. of canola oil to 375°. Fry egg rolls for 2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-sour sauce. Yield: 7 egg rolls.

Originally published as Hawaiian Egg Rolls in Country Woman March/April 2000, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Hawaiian Egg Rolls (1)

Hawaiian Egg Rolls

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Reviewed on Oct. 22, 2010 by eriniska

I made these egg rolls for a party I threw for my son. People loved them. They went kind of fast. Make sure to squeeze the pineapples as dry as possible or they will be too sweet/wet.