24 large eggs, beaten 1 lb. cream cheese, softened and cubed 1 lb. fully cooked ham, finely diced 1 cup green onions, sliced 2 tsp. cajun or creole seasoning 24 egg roll wrappers 1/3 cup water as needed vegetable oil 24 ozs. sweet and sour sauce
Cook and scramble eggs over medium heat until firm throughout with no visible liquid egg remaining.Transfer to bowl.
Gently mix in cream cheese, ham, green onions and seasoning. Use immediately or refrigerate until needed.
Lay out egg roll wrappers, brush edges with water.
Divide and portion filling (approx. 1/3 cup) across widest part of each egg roll wrapper. Roll up egg roll-style, sealing edges.
Deep fry at 350°F for 3 to 4 min. until thoroughly heated and golden brown, drain.
For each serving, portion two rolls with 2 ozs. sauce. Serve immediately.
Recipe and photo courtesy of the American Egg Board.