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Crescent Easy Egg Rolls

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Ingredients
  Soy sauce 2 Teaspoon
  Cornstarch 1⁄2 Teaspoon
  Ginger 1⁄4 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)
Directions

Heat oven to 375°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 375°F. for 11 to 15 minutes or until golden brown.
16 egg rolls.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Servings: 
16

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