Deli roll using egg roll wrappers

Diamond Member Joined: Dec 26 2006 Posts: 4316

1 pkg of egg roll wrappers (dont use the thick kind that comes in white paper with chinese lettering, these are much to thick)

mix 1/4cup mayo. 1/4 cup ketchup, 1/4 cup duck sauce, 2 T. mustard and a dash of black pepper.

Lay wrappers on flat surface, brush with sauce mixture. Layer deli meat of choice on top of it. roll up. Place on greased baking pan. brush with more of sauce. Sprinkle with sesame seeds. Dont place to touching each other.

Bake at 350 until golden about 25 mins. You want it to have just a little crispness but not so crunchy you cut your mouth on the wrappers.

I slice them on a diagnol into 3 pieces. I have used this as an appetizer/pass around and cut them into smaller slices with frilly toothpic in it. People love it.

Diamond Member Joined: Dec 05 2005 Posts: 3505

sounds yum, cookielady. thank you for posting!

I guess you could do the same thing with kreplach dough?

Thanks so much cookie. I made this tonight as an appetizer and dh couldn't help himself, he had THREE! He's worried he won't have an appetite for supper, so we pushed it off a little. Thanks again. This is definitely going into my repertoire of keeper recipes. Thanks again.

Posted: Thu, Aug 06 2009, 8:49 pm Post subject:

You bake the egg roll wrappers? I thought they are only meant for frying. Don't they become hard & dry?

Also, which other ones are there out there besides the ones in the white parchment paper?

Diamond Member Joined: Dec 26 2006 Posts: 4316

I baked it and I put the sauce on top just as she suggested. I also kept checking it after 20-25 minutes that it shouldn't get hard. Plus, the dough is pretty oily in and of itself so baking it is fine. I bought the nasoya egg roll wrappers in kollel.

Posted: Thu, Aug 06 2009, 8:57 pm Post subject:

these come as pre-cut squares... so do you lay them out as tiles so they become a big sheet of wrapper-dough?
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Diamond Member Joined: Dec 26 2006 Posts: 4316

Posted: Thu, Aug 06 2009, 8:59 pm Post subject:

Oh. So they're a long sheet?

Posted: Thu, Aug 06 2009, 9:09 pm Post subject:

Now I'm confused- I was refering to wonton wrappers too. You sound like you are talking about flaky dough or filo dough? I use the wonton wrappers for egg rolls.

Posted: Thu, Aug 06 2009, 9:11 pm Post subject:

btw shakleemom- You're daughter seems to have come a long way from sucking her toes (shsh I won't tell the shadchanim she used to do that.)

Silver Member Joined: Aug 14 2007 Posts: 558

Posted: Thu, Aug 06 2009, 9:19 pm Post subject:

Posted: Fri, Aug 07 2009, 10:14 am Post subject:

Senior Member Joined: Oct 17 2007 Posts: 183

has anyone ever made this and reheated it for shabbos? if so, what is the best way to do it?

Platinum Member Joined: Jan 01 2006 Posts: 48156

they are very versatile, aren't they !

I actually just found a recipe to mke raviolis out of them, I'll post it next week or the week after, when I try it.

I made this again tonight. Dh LOVES them!! It took exactly three minutes to make and he enjoyed it so much, just as much as when I patchke and take hours to make something. Thanks again! Laughing

Diamond Member Joined: Dec 26 2006 Posts: 4316

I haven't made thesE in ages, but I think it's time to make them again.

Senior Member Joined: Dec 03 2009 Posts: 206

I want to try this recipe= can someone tell me how you roll it up? like an eggroll?