Ingredients
Scale
For each Egg Roll:
- 1 egg roll wrapper
- A bit of thinly sliced lean corned beef
- 1 Brussel sprout, roasted (or sauteed) and chopped
- About 3 bamboo shoots
- A sprinkle of finely chopped shallots
- A light drizzle of Japanese Yum Yum sauce (recipe here) … or, if you prefer, thousand island dressing
- A slice of Kerrygold Blarney Castle cheese (or other Gouda … optional)
- Cooking spray
Instructions
- Preheat the oven to 425 F. Spray a baking sheet with cooking spray.
- For each egg roll: set the wrapper diagonally in front of you. Make a thin strip of corned beef down the center, leaving about 1 inch border on top and bottom. Top with chopped Brussel sprouts, bamboo shoots, shallots and sauce, then lay sliced cheese on top.
- Turn the wrapper so the filling is horizontal as you face it. Wet the edges of the wrapper with water. Fold the sides over to cover the ends, then pull the top down over the filling and roll the wrapper up to enclose the filling, burrito style.
- Spray the egg roll with cooking spray, set it on the prepared baking sheet and repeat for as many egg rolls as you want to make.
- Bake the egg rolls at 425 F. for about 10 minutes, flipping them, and then bake for 5 – 10 minutes longer, or until the egg rolls are browned on both sides.
- Enjoy with more Yum Yum sauce or thousand island for dipping.
Notes
For more detailed instructions/photos on how to roll an egg roll, see my Southwestern Egg Rolls recipe.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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