Martini LSU Fan Baton Rouge Member since Mar 2005 35104 posts
re: Uses for leftover eggroll wrappersPosted by Martini on 1/11/12 at 9:53 am to Powerman
Shredded cabbage, browned ground turkey, shredded carrots, bit of salt, lot of black pepper. Wrap, brush with egg yolk and water egg wash, bake at 350 until brown. Make a dipping sauce. You can add sautéed mushrooms as well. Good and pretty light. Shred chicken works too.
2 cups frozen corn, thawed 1 (15 oz.) can black beans, rinsed and drained 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry 2 cups shredded Mexican cheese blend 1 (4 oz.) can diced green chiles, drained 4 green onions, chopped 1 tsp. ground cumin ½ tsp. chili powder 1 tsp. salt ½ tsp. pepper ¼ tsp. cayenne pepper 1 package egg roll wrappers (about 24 total) Directions
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425° F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
**I made these a couple of weeks ago. We loved them. Recipe is from the food blog Annie's Eats. It's really easy and quick. We made some ranch for dipping.