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Crescent Oriental Egg Rolls |
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Serves: 24 Print this RecipeJudith Wilson Merritt - Phoenix, New York Bake-Off® Contest 32, 1986 What a great, easy way to make homemade egg rolls! PLUM SAUCE 1 4.5 ounce can strained plums with tapioca baby food* 3 tablespoons brown sugar 2 tablespoons vinegar 1/4 teaspoon instant dried minced onion 1/8 teaspoon garlic powder 1/8 teaspoon ginger EGG ROLLS 1 cup finely shredded cabbage 1/2 cup shredded carrots 1/2 cup finely chopped celery 1 tablespoon oil 1/2 pound ground beef 1 teaspoon sugar 1/4 teaspoon garlic powder Dash pepper 2 to 3 tablespoons creamy peanut butter 2 to 4 teaspoons soy sauce 2 (8-ounce) cans refrigerated crescent rolls ** 1 egg, slightly beaten 1 tablespoon sesame seeds Heat oven to 375°F. In small saucepan, combine all sauce ingredients; mix well. Bring to a boil, stirring constantly. Remove from heat; cool. Grease large cookie sheet. In large skillet, cook cabbage, carrots and celery in oil until crisp-tender, stirring constantly. Remove vegetables from skillet; set aside. In same skillet, brown ground beef; drain. Stir in sugar, 1/4 teaspoon garlic powder, pepper; peanut butter and soy sauce; cook until peanut butter is melted, stirring frequently. Remove from heat; stir in cooked vegetables. Separate 1 can dough into 4 rectangles; firmly press perforations to seal. Press or roll out each to 6 x 4-inch rectangle crosswise into three 4 x 2-inch pieces. Spoon 1 tablespoon filling on half of each small rectangle to within 1/4 inch of edges. Fold dough in half over filling; pinch edges to seal. Roll slightly to form 3-inch egg roll shape. Place on greased cookie sheet. Repeat with remaining can of dough. Brush beaten egg over rolls; sprinkle with sesame seed. Bake at 375°F. for 12 to 16 minutes or until golden brown. Serve warm with plum sauce. TIPS: *One-half cup canned plums can be substituted for baby food. Drain and pit plums, puree in food processor. **For best results, keep dough refrigerated until ready to use. To make ahead, prepare up to the point of baking, cover and refrigerate up to 2 hours; bake as directed above. To reheat, wrap loosely in foil; heat at 375°F. for 15 to 18 minutes or until warm. Nutrition Per Serving: Calories 120; Protein 4g; Carbohydrate 11g; Fat 7g; Sodium 240mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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