Serves: 24
Total Calories: 117
Heat oven to 375°F. In small saucepan, combine all sauce ingredients mix well. Bring to a boil, stirring constantly. Remove from heat cool.
Grease large cookie sheet. In large skillet, cook cabbage, carrots and celery in oil until crisp-tender, stirring constantly. Remove vegetables from skillet set aside. In same skillet, brown ground beef drain. Stir in sugar, 1/4 teaspoon garlic powder, pepper peanut butter and soy sauce cook until peanut butter is melted, stirring frequently. Remove from heat stir in cooked vegetables.
Separate 1 can dough into 4 rectangles firmly press perforations to seal. Press or roll out each to 6 x 4-inch rectangle crosswise into three 4 x 2-inch pieces. Spoon 1 tablespoon filling on half of each small rectangle to within 1/4 inch of edges. Fold dough in half over filling pinch edges to seal. Roll slightly to form 3-inch egg roll shape.
Place on greased cookie sheet. Repeat with remaining can of dough. Brush beaten egg over rolls sprinkle with sesame seed. Bake at 375°F. for 12 to 16 minutes or until golden brown. Serve warm with plum sauce.
TIPS:
*One-half cup canned plums can be substituted for baby food. Drain and pit plums, puree in food processor.
**For best results, keep dough refrigerated until ready to use.
To make ahead, prepare up to the point of baking, cover and refrigerate up to 2 hours bake as directed above.
To reheat, wrap loosely in foil heat at 375°F. for 15 to 18 minutes or until warm.
Nutrition Per Serving: Calories 120 Protein 4g Carbohydrate 11g Fat 7g Sodium 240mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crescent Oriental Egg Rolls recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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