Hawaiian Egg Rolls
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 7 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 fabulous, and the rolls freeze well. I thaw as many as needed and then bake them. —Terri Wheeler, Vadnais Heights, Minnesota
Ingredients
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10 fresh spinach leaves, julienned
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1/2 teaspoon ground ginger
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2 tablespoons olive oil
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1/2 pound fully cooked ham, coarsely ground (about 2 cups)
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4 water chestnuts, chopped
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1/4 cup crushed pineapple, undrained
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2 tablespoons chopped green onion
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1 tablespoon soy sauce
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7 egg roll wrappers
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Canola oil for frying
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Sweet-and-sour sauce
Directions
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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, green onion and soy sauce. Stir in the spinach mixture.
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2.
Place 3 tablespoons 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.
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3.
In an electric skillet, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts
1 egg roll: 311 calories, 20g fat (4g saturated fat), 21mg cholesterol, 743mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 10g protein.
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