A few years ago, I discovered egg roll papers in the grocery store. They are usually sold here with the fresh veggies.
Immediately my creative mind started imagining the possibilities! You can fill these with anything! The filling I started with is the only one that we use them for. We just can’t imagine putting anything in them that’s any better!
While you can roll them like the store bought egg rolls, I use a muffin pan.
This is the recipe I came up with for one package of egg roll papers (usually about 16-18 papers) :
4 pieces of bacon
2 whole chicken breasts, cooked (left over is ideal)
1 cup mushrooms, chopped
1 small onion, chopped
1/2 bell pepper, red or green, chopped
1 cup grated mozzarella or cheddar cheese
1/2 cup grated Parmesan cheese
Approximately 1/3 – 1/2 bottle Zesty Italian Salad Dressing
Cook bacon and set aside. Add chopped onion to the same pan and cook until barely tender. Remove from pan and add chopped peppers. Cook until tender. Onions cook much faster than peppers so it is necessary to cook them separately to prevent the onions from getting overdone before the peppers are cooked.
In large bowl, stir together the cooked chopped chicken, mushrooms, pepper, onion, bacon and cheeses. Add enough dressing to moisten all the ingredients very well.
Insert papers into ungreased muffin pan. Add mixture, leaving enough room to fold down corners. Fold corners down, moistening with water and sealing together. Bake at 350F until crispy and golden brown. Let cool for 10 minutes before eating.
These are great leftover or even cold! They make good travel food and work/school lunches!
You can fill these with anything. I am going to experiment with some seasoned scrambled egg, Tabasco, chopped green onion, cheddar cheese and chopped bacon or ham for a “breakfast” thing. (We don’t have a name for these. We just call them the “things”.) I might put some salsa in it with the eggs too…
I’m off to buy more egg roll papers!
Get the handy print page and save this to your recipe box here:
Egg Rolls in a Muffin Pan.
Sheryl blogs at Providence Acres.Interested in contributing a guest post to the Farm Bell blog? Read information here for Farm Bell blog submissions.
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Darlene in North GA says:
oohhh, looks good!
On October 25, 2010 at 2:54 am
NorthCountryGirl says:
Sheryl, what a great idea. My mother was a great one for utilizing egg roll wrappers. I like the breakfast idea. Thanks for the inspiration!
On October 25, 2010 at 6:58 am
linda says:
These look very good. Any chance you would be willing to post a picture of what you mean when you say “fold corners down moistening with water and sealing together.” Thanks. Linda
On October 25, 2010 at 7:11 am
Dede ~ wvhomecanner says:
Good idea! I have made ravioli from egg roll wrappers too and they work great for that too.
Dede
On October 25, 2010 at 7:34 am
Sheryl - Runningtrails says:
Hi Linda! Unfortunately, I didn’t take a picture of that but hopefully I can describe it. The egg roll papers are square. If you fit them into a round muffin hole, the corners stick up as you can see in the last picture. To cover the filling you need to fold the corners down. I rub a little water on them with my fingers, fold them over the center and apply a bit of pressure.
You can also lay the paper flat and fill it like the standard egg roll. Then roll it up and seal the ends.
On October 25, 2010 at 7:36 am
KentuckyFarmGirl says:
We fill them with a mixture of cream cheese, crab meat and a little chopped onion and deep fry them…YUM!!! We have also filled them with a sausage (cooked and drained), cheddar cheese, hot pepper jack cheese and ranch dressing mixture. You bake your egg egg roll papers in your muffin tin for about 5 minutes then fill them and bake an additional 5 to 10 minutes.
On October 25, 2010 at 8:48 am
charleycooke says:
We have been making what we call “won ton pizzas” with egg roll wrappers since I was really small. You just put pizza sauce, cheese, pepperoni in them and roll up and deep fry. OR we use them for leftover taco meat and cheese to make a taco won ton. I’m not sure why we always called them won tons, since they are egg roll wrappers, but they sure are good! Also, if you put pre cooked apple pie filling in them and fry them, then roll in cinnamon sugar, they are devine!
On October 25, 2010 at 11:49 am
Sheryl - Runningtrails says:
Whoa! The apple ones sound fabulous! I’ll have to try that!
On October 25, 2010 at 11:59 am
Pete says:
Wow! What a great idea, and great ideas following your inspiration, Sheryl!
(Adding egg roll wrappers to the grocery list…)
On October 25, 2010 at 12:19 pm
Amber says:
What great ideas! I’ve had Crab Rangoon before but had no idea what the outer part was. Who knew it was that simple. I want to try chopping up leftovers and stuffing the egg papers with that.
On October 25, 2010 at 7:20 pm
Sheryl - Runningtrails says:
They are found in the refrigerated fresh veggie area in all the stores here ;- )
On October 25, 2010 at 9:21 pm
AngelaB says:
Thanks for this posting. How cool. Opens up a whole world of possibilities. Oh this is going to help with the leftovers and the budget. This is something quick, easy and good. Thanks again.
On October 26, 2010 at 12:01 am
Sheryl - Runningtrails says:
Charleycooke, They sell wonton wrappers at the store too. I have not bought them but they look just like the egg roll papers but a lot smaller. You would probably need two of those for filling, a top and bottom, like ravioli.
On October 26, 2010 at 5:58 am
Dede ~ wvhomecanner says:
Check out the Baked Crab Rangoon David/tractor57 posted here in FBR a few months ago – YUM!
http://farmbellrecipes.com/baked-crab-rangoon/
On October 26, 2010 at 8:20 am