Croque monsieur egg rolls
PersonalPoints™ per serving
We put a new spin on the classic French combo of ham and cheese by turning it into egg rolls. Dipped into honey mustard, the rolls make a great afternoon snack or appetizer. Add more color and crunch to these egg rolls by adding 2 tablespoons of minced red bell pepper to the filling. You can substitute smoked chicken breast for the ham, if you prefer. If you don’t want to bake these crispy rolls right away, place them on a parchment-lined baking sheet and cover with plastic wrap and store in the refrigerator. They’ll keep well for a few days so you can either bake them all at once or a bake a few at a time.
Cooked lean ham
5 oz, finely diced (about 1 1/4 cups)
Low-fat Swiss cheese
2 oz, finely chopped (about 1/2 cup)
1 Tbsp, minced (green part only)
Egg roll wrapper(s)
- Preheat oven to 400°F.
- Combine ham, cheese and scallion in a small bowl; mix well.
- 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 center of the wrapper, leaving 1/2 inch of space at the bottom and top.
- Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center 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 coat surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 egg roll and 1 1/2 teaspoons of honey mustard per serving.