Matt and I had my immediate family over for the Rose Bowl. While the outcome of the game may not have been our favorite, everyone brought some game time snacks which were a lot of fun to share. Matt and I made these ham and cheese egg rolls. I liked that they were baked so they weren’t greasy like fried egg rolls and I could make large batches. However, since they are baked they do lack that distinct egg roll crunch you get with fried egg rolls, but this version is much healthier.
If you know me well you know I am not a huge fan of onions, however for this recipe I think the green onions are what made the egg rolls special. The original recipe called for a honey mustard to be used as a dipping sauce. I prefer to mix my own so I can control the mustard to honey ratio a bit more – I like my sauce on the sweeter side!
Recipe (Adapted from weight watchers recipe)
Makes 20 egg rolls
- 5-6 oz cheese shredded or diced small (I used a mix of light swiss and light cheddar)
- ¾ lb deli ham chopped
- 6-7 green onions diced small
- 20 egg roll wrappers
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
Preheat the oven to 400F. Mix the cheese, ham and green onion together. Place 2 rounded tablespoonfuls of the filling onto the middle of an egg roll wrapper. Wrap one triangle over the filling the long way, fold over both sides of the egg roll wrap, lightly dampen the remaining part of the egg roll wrapper with water and roll up to seal it. I placed the egg rolls on a baking tray sprayed with cooking spray and baked them in batches of 10. Once the egg rolls are all assembled and you are ready to bake them, spray the top of the egg rolls with more cooking spray. I found it best when they were baked for 9 minutes on the first side and 7 minutes on the second side. While the egg rolls are baking, mix the mustard and honey together for a dipping sauce.