I had a lot of leftovers in my fridge, so I decided to be a little creative!They came out GREAT!
- 1 package egg roll wraps
- Any and all leftovers! I had a variety of leftovers, so I made 4 different egg roll flavors; spinach ravioli, barbecue chicken, sausage and peppers, creamed spinach and rice
- 1 little water for sealing egg roll ends
- 1 TBS. Olive oil to smear on the egg rolls before baking
Chop leftovers into small pieces and place on the egg roll wrap on an angle. Fold in the sides and roll it up, sealing the ends with a little water, using your fingers.
Place egg rolls on a nonstick baking sheet or spray with cooking spray.
Brush each egg roll with olive oil.
Bake in a 400F degree oven for about 20 minutes, or until egg rolls turn golden brown.
You could also fry the egg rolls if you’re so inclined, but I was trying to keep them healthy.
Enjoy with a garden salad!
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