Crescent Oriental Egg Rolls |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Great for Superbowl weekend..From Pillsbury Best of Bakeoff Cookbook Ingredients:
plum sauce |
1 jar plums with tapioca baby food |
3 tbls. brown sugar |
2 tbls. vinegar |
1/4 tsp. minced onion, dried |
1/8 tsp. garlic powder |
1/8 tsp. ginger |
egg rolls |
1 cup cabbage, finely shredded |
1/2 cup carrots, shredded |
1/2 cup celery, finely chopped |
1 tbls. olive oil |
1/2 lb. ground beef |
1 tsp. sugar |
1/4 tsp. garlic powder |
pepper to taste |
2-3 tbls. peanut butter |
2-4 tbls. soy sauce |
2 cans of crescent rolls |
1 egg, slightly beaten |
1 tbls. sesame seed |
Directions:
1. Preheat oven to 375
2. Add all sauce ingredients to saucepan
3. Mix well and bring to boil, stirring constantly
4. Remove from heat and cool
5. Grease large baking sheet
6. In skillet, add oil, cabbage, carrots, and celery and cook until tender crisp
7. Remove from skillet and set aside
8. Brown ground beef in same pan; drain
9. Stir in sugar, garlic powder, pepper, peanut butter and soy sauce and cook until peanut butter is melted
10. Remove from heat and stir in vegetables
11. Separate dough into 8 rectangles and press perforations to seal
12. Cut each rectangle into 3 4x2 inch pieces
13. Spoon 1 tbls. filling on half of each small rectangle to 1/4 inch of edges
14. Fold dough in half over filling and pinch edges to seal
15. Roll slightly to form egg roll shape
16. Put on baking sheet and brush with egg
17. Sprinkle with sesame seeds
18. Bake 12-16 minutes
19. Serve with plum dipping sauce
20. Makes 24
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