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Ingredientes
- 1 lb grnd beef
- 1/2 tsp granulated onion
- 1/2 tsp granulated garlic
- 1/2 tsp dreid crushed oregano
- 1/2 tsp dry crushes basil
- 1/8 tsp grnd rosemary
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/3 c. grated parmesan cheese
- 1/3 c. romano cheese
- 1/3 c. mozzarella cheese
- 1/3 x Ricottta cheese
- 1 x egg roll or possibly spring roll wrappers
Direcciones
- Scramble the hamburger meat till done. Add in all the dry seasonings and gently heat for a few min. Heat till you get a nice aroma of all the herbs. Remove from heat and cold. Mix all of the cheeses into the meat. It should be a dry dense mix which will hold together when you form a ball. Use a Tbsp. or possibly tsp. for the filling of each egg roll.
- Divide the dough into 20 portions. Place one portion about 1/2 inch below the top of a wrapper. Fold each side of the wrapper over the meat and cheeses mix. Then roll the meat filled wrapper from the filling end. When you get to the end of the wrapper dab a little bit of water on it before folding it tight against the rest of the roll. This will hold it in place.
- Place on wax paper. Layer wax paper between the layers of egg rolls. Freeze before cooking them.
- Place them on a greased cookie sheet. Spray the tops and sides of the rolls with PAM or possibly another type of spray. Bake at 350* until crispy and slighlty golden brown. Serve with your favorite marinar or possibly spaghetti sauce.
- Makes 20 Egg Rolls. Enjoy
- P.S. This is my own recipe I made up with the help of Mary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 674g | |
| Calories 1765 | |
| Calories from Fat 1106 | 63% |
| Total Fat 123.45g | 154% |
| Saturated Fat 55.89g | 224% |
| Trans Fat 0.0g | |
| Cholesterol 445mg | 148% |
| Sodium 3415mg | 142% |
| Potassium 1438mg | 41% |
| Total Carbs 26.57g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.64g | 4% |
| Protein 130.77g | 209% |
