Hawaiian Egg Rolls Recipe
Hawaiian Egg Rolls Recipe photo by Taste of Home

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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings

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

  1. 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.
  2. 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.
  3. 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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MY REVIEW
Reviewed Oct. 22, 2010

"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."

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