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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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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. 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.
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