Thursday, March 29, 2012

Baked Cream Cheese Veggie Rolls

Yes.  It's been seven months.  I apologize.  I was sidetracked by Pinterest.  But I'm back and I've found lots of new recipes to try for my midgets.

I made Cream Cheese Veggie Rolls with some Plum dipping sauce, last night.  The kids decided they wanted cereal.  Which was fine, because I ate about half of the rolls myself.  The reason I am making a cream cheese roll so soon after the wontons post is because the wontons were good, but required a lot of effort.  I wanted to try egg roll wrappers, and boy, are they easier to work with than those thin, flimsy wonton wraps.  I will never go back to them!

Baked Cream Cheese Veggie Rolls
Egg roll Wrappers
Cream Cheese
Veggie of your choice (I used chopped fresh broccoli and chopped red cabbage.)

First, take your wrapper and smear some cream cheese down the middle.  I rarely measure anything, so just eyeball it.  Use as much or little as you like. 

Then, add the veggies.  You want to add them, and kind of press them down a little bit.  Don't make it too bulky, because you don't want the wrapper to tear, when you roll them.

You're going to first roll the top and bottom, then fold one edge over to cover the veggies.  I use little dots of cream cheese like glue, to hold all of the edges down.

Then I lay them all out on a parchment-lined cookie sheet.  If you don't have parchment, just give the sheet a spray of Pam.   Then I spray the rolls lightly with olive oil spray.  If you don't have a sprayer, I would recommend spraying the rolls with Pam, but if you must, you could brush them lightly with oil.   I sprinkle sesame seeds on top, after spraying, because I like the asian flavor they add.  But again, not necessary.

Notice how much better I got at rolling these toward the end.  There are some strangely shaped rolls up on the top of my cookie sheet, there.  Sad, messy little pillows.  They ripped open, it was a mess.  But it just goes to show that everything doesn't always work out in the kitchen, just like in life.  You just have to keep at it, and try a different technique, you will find success!

See?  Look at those beauties!
Bake at 375 degree for 20-25 minutes, turning midway through.  Just keep an eye on them.  If they're getting too dark, take them out.

While the rolls were in the oven, I whipped up some Plum dipping sauce.  Which is, essentially, Plum preserves and teriyaki sauce or soy sauce. 

Just take a couple big spoonfuls of the preserves and add a couple spoonfuls of teriyaki sauce or soy sauce.  Whisk together, and heat over medium heat until it bubbles.  Let it bubble, and stir for about five minutes or so.  Voila!  Plum Dipping Sauce!

Now, the rolls are done!  Baked, not fried and full of veggies!  They're crunchy on the outside, and the cream cheese makes them creamy on the inside.  You can use whatever veggies rock your boat.  Or, you can brown and season some ground turkey and a litte bit of shredded cheddar and make some Baked Turkey Burger rolls.  Really, there are a million things you can do with egg roll wrappers.  How about some nutella and banana for breakfast?  Or some scrambled eggs and ham?

Your options are endless!!!  Enjoy!

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