Ham and Egg Rolls

Ham and Egg Rolls

YIELD: 12 servings

24 large eggs, beaten
1 lb. cream cheese, softened and cubed
1 lb. fully cooked ham, finely diced
1 cup green onions, sliced
2 tsp. cajun or creole seasoning
24 egg roll wrappers
1/3 cup water
as needed vegetable oil
24 ozs. sweet and sour sauce

  1. Cook and scramble eggs over medium heat until firm throughout with

Register to view the full article

Please register to access this content.

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.