Egg Rolls

**Kiy Update below**

From Recipe: A mom of a Korean student we know came and showed us how she makes her egg rolls. She called it her "American version" and we love it. To complete the meal I often buy takeout egg drop soup ($4.00) and a container of fried rice ($3.25). Even then this meal ends up being around $10.00.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 20 egg rolls
Cost: approx. $4.25

20 egg roll wrappers ($1.99)
1 pound ground beef or turkey ($1.87)
1/4 of a head of cabbage finely shredded ($.25)
1 carrot grated ($.25)
2 Tbsp minced garlic
2 Tbsp Hoison Sauce
2 Tbsp Peanut butter

Brown meat with garlic and drain. When cooled add cabbage, carrot, sauce and peanut butter. Stir well.

Spoon onto wrappers and fold. Seal edges with water.

Bake on greased cookie sheet or parchment paper at 400 for 15 minutes or until edges begin turning golden brown.

**These can be easily frozen after baking and then reheated in the microwave. They loose may loose their crunch, but they taste just as good.**

Tips from the comments:

  1. I used the filling (about 1/2 recipe) for 24 wontons - delicious (I put them in my mini muffin tin)!!! I will totally be making them again. I had mild sausage in the fridge so I used that instead of the beef or turkey and it was really good. My kids even ate them.
  2. Heat them back up in the oven instead of the microwave and the crunch will return!

**Kiy Update, July 27, 2008: I made these and they were just so-so. The filling was 'okay' but nothing to rave too much about (guess we are spoiled) and the egg roll wrappers didn't really finish cooking or something. They were still pretty doughy and tasted too much like flour to us. I never was able to get them crisp, maybe a higher cooking temp? Maybe brushing with egg white or something before baking? I will probably try these again at some point, as we loved the idea of having Chinese app's for dinner!

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