Picadillo Egg Rolls
1 medium, minced
1 clove(s), medium, minced
Uncooked 93% lean ground beef
1 medium, diced and drained (about 1/2 cup)
Canned tomato paste
Egg roll wrapper(s)
Fat free salsa
- Preheat oven to 400ºF.
- Coat a nonstick skillet with cooking spray. Add shallot and garlic and cook over medium heat for 30 seconds; add beef to skillet. Brown beef, stirring frequently with a wooden spoon to break beef into small pieces, about 5 minutes; drain off all liquid. Stir in tomato, tomato paste, raisins, almonds, salt, pepper, cinnamon and cumin; simmer for 3 minutes to blend flavours.
- Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the centre of wrapper, leaving 1/2 inch at the bottom and top.
- Fold the bottom of the wrapper to the centre, over the filling. Gently, but firmly, fold the left side of the wrapper to the centre and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
- Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 roll and about 1 tablespoon of salsa per serving.