Prosciutto Wrapped Egg Rolls

Egg Rolls!  EVERYBODY loves them!  They are also perfect for emptying out those leftover containers in the fridge at the end of the week.  The downside is that they are high in carbs from the wanton wrappers and it's just a greasy mess to try to deep fry them.

SO....  What if we remove those 2 obstacles and give you a crispy MEAT WRAPPED egg roll?!?

The ingredients below are suggestions - you can toss in leftover green beans, pickles (kidding!) or anything that you find in the back of the fridge that doesn't have blue or green fur on it..  They'll come out great!  And you'll have "dinner in the palm of your hand."

Yield: 16 egg rolls

Ingredients

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/2 cup sliced green cabbage
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken (and/or pork)
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon canola oil
Pinch cayenne pepper
16 wrapper sized slices prosciutto
Cooking spray


Directions

Coat a large skillet with cooking spray; add carrots, bean sprouts, water chestnuts, cabbage, onions and garlic. 

Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. 

Add meat; heat through.

In a small bowl, combine the cornstarch, water, soy sauce, oil and cayenne until smooth; stir into meat mixture. 

Bring to a boil. 

Cook and stir for 2 minutes or until thickened. 

Remove from the heat and allow to cool a bit before handling.

Spoon 1/4 cup meat mixture on the bottom third of one prosciutto slice; fold sides toward center and roll tightly. Repeat.

Spritz tops of egg rolls with cooking spray. Bake at 400° F for 10-15 minutes or until browned and crispy. (May vary depending on your oven.

Cook's Notes:

• Tell your deli counter attendant to slice the prosciutto thick enough to hold together for rolling, not "see through".  They will understand. 
• You can freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.