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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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I am constantly trying to come up with recipes for leftovers. This one gives a whole new twist to extra ham. My children think these egg rolls are great, and they freeze well. I thaw as many as needed and bake them. Ingredients:
10 fresh spinach leaves, julienned |
1/2 teaspoon ground ginger |
2 tablespoons vegetable oil |
1/2 lb cooked ham, coarsley ground (2 cups) |
4 water chestnuts, chopped |
1/4 cup undrained crushed pineapple |
2 tablespoons chopped green onions |
1 tablespoon soy sauce |
7 egg roll wraps |
vegetable oil (for frying) |
sweet and sour sauce |
Directions:
1. In a saucepan, saute spinach and ginger in oil for 1-2 minutes.
2. In a bowl, combine the ham, water chestnuts, pineapple, onions and soy sauce. Stir in the spinach mixture.
3. 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.
4. In an electric skillet, heat 1 in of oil to 375°.
5. Fry egg rolls for 2 minutes on each side or until golden brown. Drain on paper towels.
6. Serve with sweet-sour sauce.
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