Crescent Easy Egg Rolls
|Soy sauce||2 Teaspoon|
|Pork/Chicken||10 Ounce, uncooked, chopped|
|Canned bean sprouts||1 Cup (16 tbs), drained and coarsely chopped (Fresh Or Canned)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Mushrooms/4 dried mushrooms, rehydrated and sliced||2 1⁄2 Ounce, sliced (Green Giant, Drained)|
|Garlic salt||1⁄4 Teaspoon|
|Parsley/1.5 teaspoons parsley flakes||2 Tablespoon, chopped|
|Canned refrigerated quick crescent dinner rolls||16 Ounce (Pillsbury)|
Heat oven to 375Â°F.
In medium skillet, combine soy sauce, cornstarch and ginger; stir in meat.
Cook over medium high heat until pork is browned or chicken becomes opaque, stirring continuously.
Add bean sprouts, onions and mushrooms; sprinkle with garlic salt, if desired.
Cook 2 minutes, stirring continuously.
Remove from heat; add parsley.
Cool 5 minutes.
Separate dough into 16 triangles.
Place 1 rounded tablespoonful meat mixture on center of each triangle.
Roll up, start at shortest side of triangle and roll to opposite point; seal edges.
Place rolls point-side-down on ungreased cookie sheet.
Bake at 375Â°F. for 11 to 15 minutes or until golden brown.
16 egg rolls.