Ingredients
10 fresh spinach leaves, julienned1/2 teaspoon ground ginger2 tablespoons olive oil1/2 pound fully cooked ham, coarsely ground (about 2 cups)4 water chestnuts, chopped1/4 cup crushed pineapple, undrained2 tablespoons chopped green onion1 tablespoon soy sauce7 egg roll wrappersCanola oil for fryingSweet-and-sour sauce
Preparation
In a large saucepan, saute spinach and ginger in olive oil for 1-2 minutes. In a large bowl, combine the ham, water chestnuts, pineapple, green onion and soy sauce. Stir in the spinach mixture.
Place 3 tablespoons ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.
In an electric skillet, heat 1 in. of canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sweet-sour sauce.
