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Ham & Egg Rolls Yield: 12 (2-roll) servings
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Eggs, beaten | 2 lb. 10 oz.* | 24 Large | ||||
| Cream cheese, softened and cut in cubes | 1 lb. | - | ||||
| Fully-cooked ham, finely diced | 1 lb. | - | ||||
| Green onions, sliced | - | 1 cup | ||||
| Cajun or Creole seasoning | - | 2 tsp. | ||||
| Egg roll wrappers | - | 24 (6-1/2 in.) | ||||
| Water | - | 1/3 cup | ||||
| Vegetable oil (for frying) | - | As needed | ||||
| Sweet and sour sauce | 24 oz. | - |
- DIRECTIONS
- » Cook and scramble eggs over medium heat until firm throughout with no visible liquid egg remaining. Transfer to bowl.
- » Gently mix in cream cheese, ham, green onions, and seasoning. Use immediately or refrigerate until needed.
- » Lay out egg roll wrappers; brush edges with water.
- » Divide and portion filling (approximately 1/3 cup) across widest part of each egg roll wrapper. Roll up egg roll-style, sealing edges.
- » Deep-fry at 350°F for 3 to 4 minutes until thoroughly heated and golden brown; drain.
- » For each serving, portion 2 rolls with 2 oz. sauce. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture or uncooked egg rolls remain at room temperature for longer than one hour (including preparation and service time).