Shelby’s Hawaiian Egg Rolls Appetizer

By Shelby Alton

Prep: 5 min | Cook: 5 min | Total: 10 min | Serves: 3+

Allergens

• Nuts
• FODMAPs
• Soy
• Grains

Tools

• Sauce pan
• Medium mixing bowl
• Stirring spoon
• Skillet
• Paper towels

Ingredients

• 10 fresh spinach leaves, julienned
• ½ teaspoon ground ginger
• 2 Tablespoons olive oil
• 2 cups fully cooked ham, coarsely chopped
• 4 water chestnuts, chopped
• ¼ cup undrained crushed pineapple
• 2 Tablespoons chopped green onions
• 1 Tablespoon soy sauce
• 7 egg roll wrappers
• Oil for frying
• Sweet-n-Sour Sauce or Plum Sauce

Directions

1. In a saucepan, sauté spinach and ginger in olive oil for 1-2 minutes.
2. In a bowl, combine the ham, water chestnuts, pineapple, onions, and soy sauce. Stir in the spinach mixture.
3. Place 3 Tablespoons of the ham mixture in the center of each egg roll wrapper. Fold the bottom corner over the filling, fold the sides over filling towards center. “Glue” with a cornstarch and water slurry; roll tightly to seal.
4. In a skillet, heat 1 inch of vegetable oil to 375 degrees (pretty hot). Fry egg rolls for 2 minutes on each side, or until golden brown. Drain on paper towels and serve hot with sauce or regular mustard.
5. This recipe can be easily doubled for a larger crowd. ISI