Picadillo Egg Rolls
- Total Time
Packed with the wonderful flavors of cumin, almonds, tomatoes and raisins
cooking spray3 spray(s)
uncooked shallot(s)1 medium, minced
garlic clove(s)1 clove(s), medium, minced
uncooked 93% lean ground beef½ pound(s)
fresh tomato(es)1 medium, diced and drained (about 1/2 cup)
canned tomato paste4 tsp
slivered almonds2 Tbsp
table salt¼ tsp
black pepper¼ tsp
ground cinnamon¼ tsp
ground cumin⅛ tsp
egg roll wrapper(s)8 item(s)
fat free salsa½ cup(s)
- 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 flavors.
- 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 wrapper, leaving 1/2 inch 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 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.