Post by Loupy on Sept 4, 2016 14:43:32 GMT -7
Cheeseburger Egg Rolls (3 smrtpts)
From: Emily @ www.emilybites.com/
Pre-season football starts soon and although it’s still summer, it has me in the mood for tasty, hearty finger foods. These Cheeseburger Egg Rolls would be perfect to serve while watching the game, but if you’re not a sports fan, they’d also make a great lunch or dinner. I’ve been really in the mood for a good burger lately and these egg rolls totally satisfied my craving. They’re everything you’d want on a burger, all rolled up! You can also tweak the recipe a bit to suit your tastes. For example, if you’re not a pickle fan, feel free to substitute mushrooms or another veggie you do like on a burger. It’s also easy to halve this recipe if you’re not serving a big crowd. This is an easy dish that would also be fun to make with kids.
Yield: 16 EGG ROLLS
INGREDIENTS:
¼ cup diced onions
1 lb 95% lean ground beef
1 tablespoon hamburger seasoning (I use McCormick Grill Mates Hamburger seasoning)
2 tablespoons ketchup
2 teaspoons yellow mustard
4 wedges The Laughing Cow Queso Fresco & Chipotle cheese, chopped (you can definitely substitute other flavors)
1 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
¼ cup diced dill pickles (I love Claussen)
8 grape tomatoes, chopped
16 egg roll wrappers (such as Nasoya)
DIRECTIONS:
1. Lightly mist a large skillet with cooking spray and bring over medium heat.
Add the diced onions and cook for a couple minutes until the onions start to turn translucent.
Add the ground beef and hamburger seasoning and cook, breaking up with a spoon or spatula, until the meat is brown and cooked through.
Drain any liquid from the pan and discard.
2. Transfer the meat to a microwavable mixing bowl and add the ketchup, mustard and chopped Laughing Cow cheese wedges.
Stir together and then heat in the microwave on high for 1 minute to soften the cheese.
Stir again, mashing the cheese wedges, until the mixture is well combined and the meat is coated.
Add the shredded cheddar, pickles and tomatoes and stir until well combined.
3. Preheat the oven to 425.
Line a baking sheet with aluminum foil and lightly mist the foil with cooking spray.
4. Pour water into a small dish and set aside.
On a clean, flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and place a scant ¼ cup of the meat mixture on the center of the wrapper.
Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side.
Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll.
Fold the side corners in and tuck them as you give the filled section another 90 degree roll.
Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper.
Finish rolling the filled egg roll over the wet corner so that it adheres.
Use your finger to wet and seal the seam on the outside.
Place wrapped egg roll onto the prepared baking sheet.
Repeat with remaining ingredients.
5. When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray.
Bake for 14-16 minutes, flipping once halfway through, until the wrappers are golden brown.
NUTRITION INFORMATION
PER EGG ROLL:
W.W SMARTPOINTS:
3 per egg roll
W.W. POINTS PLUS:
3 per egg roll
112 calories
13 g carbs
1 g sugars
2 g fat
1 g saturated fat
10 g protein
0 g fiber
From: Emily @ www.emilybites.com/
Pre-season football starts soon and although it’s still summer, it has me in the mood for tasty, hearty finger foods. These Cheeseburger Egg Rolls would be perfect to serve while watching the game, but if you’re not a sports fan, they’d also make a great lunch or dinner. I’ve been really in the mood for a good burger lately and these egg rolls totally satisfied my craving. They’re everything you’d want on a burger, all rolled up! You can also tweak the recipe a bit to suit your tastes. For example, if you’re not a pickle fan, feel free to substitute mushrooms or another veggie you do like on a burger. It’s also easy to halve this recipe if you’re not serving a big crowd. This is an easy dish that would also be fun to make with kids.
Yield: 16 EGG ROLLS
INGREDIENTS:
¼ cup diced onions
1 lb 95% lean ground beef
1 tablespoon hamburger seasoning (I use McCormick Grill Mates Hamburger seasoning)
2 tablespoons ketchup
2 teaspoons yellow mustard
4 wedges The Laughing Cow Queso Fresco & Chipotle cheese, chopped (you can definitely substitute other flavors)
1 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
¼ cup diced dill pickles (I love Claussen)
8 grape tomatoes, chopped
16 egg roll wrappers (such as Nasoya)
DIRECTIONS:
1. Lightly mist a large skillet with cooking spray and bring over medium heat.
Add the diced onions and cook for a couple minutes until the onions start to turn translucent.
Add the ground beef and hamburger seasoning and cook, breaking up with a spoon or spatula, until the meat is brown and cooked through.
Drain any liquid from the pan and discard.
2. Transfer the meat to a microwavable mixing bowl and add the ketchup, mustard and chopped Laughing Cow cheese wedges.
Stir together and then heat in the microwave on high for 1 minute to soften the cheese.
Stir again, mashing the cheese wedges, until the mixture is well combined and the meat is coated.
Add the shredded cheddar, pickles and tomatoes and stir until well combined.
3. Preheat the oven to 425.
Line a baking sheet with aluminum foil and lightly mist the foil with cooking spray.
4. Pour water into a small dish and set aside.
On a clean, flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and place a scant ¼ cup of the meat mixture on the center of the wrapper.
Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side.
Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll.
Fold the side corners in and tuck them as you give the filled section another 90 degree roll.
Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper.
Finish rolling the filled egg roll over the wet corner so that it adheres.
Use your finger to wet and seal the seam on the outside.
Place wrapped egg roll onto the prepared baking sheet.
Repeat with remaining ingredients.
5. When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray.
Bake for 14-16 minutes, flipping once halfway through, until the wrappers are golden brown.
NUTRITION INFORMATION
PER EGG ROLL:
W.W SMARTPOINTS:
3 per egg roll
W.W. POINTS PLUS:
3 per egg roll
112 calories
13 g carbs
1 g sugars
2 g fat
1 g saturated fat
10 g protein
0 g fiber
