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Hawaiian Egg Rolls

 Hawaiian Egg Rolls
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.
7 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Hawaiian Egg Rolls (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer