Ginger and T Cook: Breakfast Style Baked Egg Rolls

  This week for our cooking adventure T and I made breakfast style baked egg rolls. We had some leftover egg roll wrappers in the fridge and T is always thinking of fantastic and fun ways to use up any leftovers we may have.

  We started with scrambling four eggs with some salsa and spinach mixed in. Through trial and error we've learned the trick to successful rolling when assembling your egg rolls. If you're using a filling that is hot, let it cool down a bit. So, after the eggs were done we set them aside while we got everything else ready.

  Set up a nice little assembly line with everything that you're going to fill your egg rolls with. We used the egg mixture, deli ham slices and shredded cheddar cheese.

  Start by layering your contents into the wrapper. You'll want to use a small amount, as too much will make it too hard to roll it up. Roll up your egg roll similar to the way you would roll a burrito. At each fold brush some egg wash onto the wrapper to help hold it together.

    Place the prepared egg rolls on a baking sheet that's been sprayed with non-stick spray. Brush some more of the egg wash onto the outside surface of the egg rolls.

  Bake the egg rolls at 375 for about 12-14 minutes. When they're done your egg rolls will not look like typical egg rolls that you'd eat at your favorite Chinese restaurant because they're not fried. They won't have the darker brown outside, but trust me, they'll still be delicious....and a lot healthier!

 

  From our kitchen to yours, enjoy!