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
- 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 onion
- 1 tablespoon soy sauce
- 7 egg roll wrappers
- Canola oil for frying
- Sweet-and-sour sauce
Directions
- 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.
- 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.
- 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.
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