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Category: Hot
Prep Time: Cook Time: Total Time:
1 lb ground beef
1/2 tsp granulated onion, garlic, dried crushed oregano and basil
1/8 tsp ground rosemary
1/4 tsp black pepper
1/2 tsp salt
1/3 cup grated parmesan cheese, Romano cheese and shredded mozzarella cheese
1/3 ricotta cheese
1 pkg egg roll or spring roll wrappers
Scramble the hamburger meat until done. Add all the dry seasonings and gently heat for a few minutes. Heat until you get a nice aroma of all the herbs. Remove from heat and cool. Mix all of the cheeses into the meat. It should be a dry dense mixture that will hold together when you form a ball. Use a tablespoon or teaspoon for the filling of each egg roll.
Divide the dough into 20 portions. Place one portion about 1/2 inch below the top of a wrapper. Fold each side of the wrapper over the meat and cheeses mixture. Then roll the meat filled wrapper from the filling end. When you get to the end of the wrapper dab a little bit of water on it before folding it tight against the rest of the roll. This will hold it in place.
Place on wax paper. Layer wax paper between the layers of egg rolls. Freeze before cooking them.
Place them on a greased cookie sheet. Spray the tops and sides of the rolls with PAM or another type of spray. Bake at 350 till crispy and slightly golden. Serve with your favorite marinara or spaghetti sauce. Makes 20 Egg Rolls.
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ITALIAN EGG ROLLS
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Category: Hot
Prep Time: Cook Time: Total Time:
1 lb ground beef
1/2 tsp granulated onion, garlic, dried crushed oregano and basil
1/8 tsp ground rosemary
1/4 tsp black pepper
1/2 tsp salt
1/3 cup grated parmesan cheese, Romano cheese and shredded mozzarella cheese
1/3 ricotta cheese
1 pkg egg roll or spring roll wrappers
Scramble the hamburger meat until done. Add all the dry seasonings and gently heat for a few minutes. Heat until you get a nice aroma of all the herbs. Remove from heat and cool. Mix all of the cheeses into the meat. It should be a dry dense mixture that will hold together when you form a ball. Use a tablespoon or teaspoon for the filling of each egg roll.
Divide the dough into 20 portions. Place one portion about 1/2 inch below the top of a wrapper. Fold each side of the wrapper over the meat and cheeses mixture. Then roll the meat filled wrapper from the filling end. When you get to the end of the wrapper dab a little bit of water on it before folding it tight against the rest of the roll. This will hold it in place.
Place on wax paper. Layer wax paper between the layers of egg rolls. Freeze before cooking them.
Place them on a greased cookie sheet. Spray the tops and sides of the rolls with PAM or another type of spray. Bake at 350 till crispy and slightly golden. Serve with your favorite marinara or spaghetti sauce. Makes 20 Egg Rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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