Stuffed Mushroom Egg Rolls
Stuffed Mushroom Egg Rolls Preparation
Saute chopped mushrooms (any kind you prefer) in a little roasted garlic-flavored olive oil. Let cool, then combine with softened cream cheese, crab meat, Italian cheese (ie.: Sargento Italian 6 Cheese Blend), chives, Italian seasoning, bread crumbs and chopped black olives. Add enough heavy cream (or milk) to make a moist filling.
To make rolls, spread filling diagonally across each wanton skin. Fold over ends of the skin and roll up like a jelly roll. Seal with a little water. Fry in hot oil (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned.
Serving ideas: Serve warm, cut diagonally across the middle of each roll to make two servings. Sprinkle lightly with parmesan cheese, garlic powder and Italian seasonings.
For variation, use two 4.25 oz. cans of Deviled Ham instead of the crab meat.
Recipe By: Mike Chandler
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