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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).
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