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Boiling the egg roll wrappers gives them a taste and texture similar to pasta, making this a real kid-friendly dish! Yield: 20 egg rolls
1 pound ground beef
2 tablespoons ketchup
1 tablespoon Gefen Mustard
1 egg
1/8 cup water
1/3 cup Gefen Cornflake Crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups Tuscanini Pizza Sauce
3 tablespoons Tuscanini Apple Cider Vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
20 Gefen Egg Roll Wraps (1+ packages), slightly defrosted
In a wide skillet, mix together sauce ingredients and bring to a boil.
In a bowl, mix together meat mixture ingredients.
Place a generous spoonful of meat onto an open egg roll wrapper, forming a line in the middle of the wrapper. Fold the short sides in and then roll it up, like a blintz. Seal edges with a drop of water. Repeat with remaining egg rolls.
Cook in the sauce in a single layer for 75 minutes on low heat, covered.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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