Non-ravioli use for egg roll wrappers
I had a good amount of store-bought egg roll wrappers left from the other night, and wanted to use them, but I don't like ravioli made with them or wonton wrappers, so had to come up with something else.
I ended up mixing up diced ham, ricotta, neufchatel cheese, peas, duxelles, a splash of white wine and herbest de provence. I put a spoonful onto each wrapper and rolled them up, canelloni-style. Then, I made up a quick bechamel with a splash of sherry and poured it over the top. I covered it with foil and baked for 20 minutes, removed the foil, grated some parm over the top, and finished until it browned a bit.
It turned out surprisingly well. The husband even commented that it would be good to make for my mother (a rare thing, as she is picky). Thought I'd share for anyone who finds themselves with a half package of wrappers to use up.
That actually sounds great and very easy. Did you blanch the wrappers in boiling water before stuffing them or just fill them as is?
If you like Indian cuisine, they also make a good wrapper for samosas. The potato and pea kind are very easy to make. Here's the recipe I use: http://www.whats4eats.com/recipes/sam...
mini sweet (or savoury) cups:
trim to square size (use leftovers as noodles)
heat oven to 350F
spray mini muffin with oil
line each muffin hole with won ton
sprinkle sugar (or spices) on top
bake 3-4 minutes if refilling to bake again (ie custard), 1-2 minutes longer if filling with cold item
Let dry and store in air tight container until further use
Sausage Won Ton Cups or Quesadilla’s
Large Egg Roll Wrappers (cut in 9’s for mini muffin tins)
1 lb hot sausage –loose or take out of casing (poultry is less fatty)
1 ½ cups shredded sharp cheddar
1 ½ cups Monterey Jack Cheese
1 cup Hidden Valley Ranch Original bottle dressing
1 cup chopped olives
½ cup chopped green or red bell pepper
1 tsp garlic
Shape the wrappers in the muffin tins and bake for 5-6 minutes at 350 degrees.
Cook sausage, pepper and garlic breaking up the sausage into crumbles as it cooks. Drain grease and mix remaining ingredients.
Put cooked wrappers on cookie sheets and fill with mixture. Bake 5 more minutes at 350 degrees or until cheese melts.
For Quesadilla’s put the filling on half of a tortilla and fold the other half over. Press the filling to within ¼ inch of the edge. Cook on grill or in a non-stick pan over medium low heat.
What I do with leftover wonton wrappers. Put a piece of jalapeno (fresh or canned) and a dollup of peanut butter in the wrapper. Seal and deep fry. Not healthy, but stupid, crazy good. I'm now "famous" for these when we go camping with a group. Note, a cold beer may be necessary depending on the heat in your jalapenos!
I picked up some wrappers for these:
the other recipe ideas in this thread look interesting too! Thanks all!
I made these silly little pizza pockets with my leftovers. We ate them while watching 16 Candles, which my husband had never seen. Anyway, not as much thought involved as you- just pepperoni, a hunk of mozzarella, garlic powder, black pepper, moisten the tops so the parm would stick (more pepper here) and baked at 400 until they looked done. Let them cool a while or you'll get pizza burn.
Maybe it's just me, but I can't imagine using egg roll wrappers to make ravioli. Lumpia on the other hand...
1 pound fresh ground pork shoulder/Boston butt
3 garlic cloves
½ Spanish onion, minced
¼ cabbage head, shredded
1 t. kosher salt
½ t. green pepper, freshly cracked
¼ C. oil
Mix everything together except the water and oil.
Spread a small amount of the filling across the wrapper (think taquito) roll it up, dip a finger in the water and wet he edge of the wrapper before rolling it closed. They should be ¾” in diameter, think ¢5 coin.
Pan fry over medium-high heat until golden brown and crisp, remove to cooling rack over a baking sheet to drain.
The only other thing I might try would be pot stickers or some other type of asian dumpling.
Having been around for a very short time, it occurs to me that nearly every thread gets out of hand.
Like the post “Garlic press – am I doing something wrong” that's become a discussion of how to prep garlic and completely off topic.
p.s. I didn't read in your OP that they where purchased for making lumpia, only a request for uses other than ravioli.
I find the egg roll size sheets will fit side by side in a 9X13 pan. I use them as no-bake lasagna noodles. Confession: I made a pan of spinach, portabello and garlic lasagna with all sorts of cheeses (ricotta, asiago, mozzarella, romano, parmesean) recently, and within about 4 days I devoured the whole damn thing myself over several lunches and dinners. Not so great for new years resolutions, but great for my wallet. You could use any sort of fillings or sauces of course, I just baked at 350 until the cheese on top was nicely browned (~30 min).