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...
Individual lasagne, along the idea of what you did. CI did manicotti with lasagna noodles but I think the eggroll wrappers that you did sound even better. Thanks for the idea.
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