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Photo of Picadillo Egg Rolls by WW

Picadillo Egg Rolls

3
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy
These homemade egg rolls are packed with the wonderful flavors of browned beef, softened shallot and garlic, ground cinnamon and cumin, almonds, fresh tomatoes, tomato paste, and sweet raisins. Once you get the technique down for rolling the egg roll wrappers (which is also sealed closed with some water for additional security), they'll get easier and easier each time you make them, and you'll want to experiment with all kinds of fillings. Instead of frying, simply place the filled wrappers in the oven and bake until they're a deliciously crispy golden brown. Serve with salsa alongside for dipping for a fun presentation.

Ingredients

Cooking spray

3 spray(s)

Shallot

1 medium, minced

Garlic

1 clove(s), minced

Uncooked 93% lean ground beef

½ pound(s)

Tomato

1 medium, diced and drained (about 1/2 cup)

Tomato paste

4 tsp

Raisins

2 Tbsp

Slivered almonds

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp

Ground cinnamon

¼ tsp

Ground cumin

⅛ tsp

Egg roll wrapper

8 item(s)

Salsa

½ cup(s)

Instructions

  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. Coat a nonstick skillet with cooking spray. Add the shallot and garlic and cook over medium heat for 30 seconds; add the beef to the skillet. Brown the beef, stirring frequently with a wooden spoon to break the beef into small pieces, about 5 minutes; drain off all liquid. Stir in the tomato, tomato paste, raisins, almonds, salt, pepper, cinnamon, and cumin; simmer for 3 minutes to blend flavors.
  3. On a flat work surface, place an egg roll wrapper with its corners set vertically (pointing up and down – like a diamond shape). Arrange 3 slightly rounded tablespoons of the filling across the center of the wrapper, leaving 1 inch of space on the sides.
  4. Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Roll the egg roll away from you to close the final corner. Seal any loose ends with water; repeat with the remaining ingredients to form eight egg rolls.
  5. Place the egg rolls on the prepared baking sheet; lightly spray the surface of wrappers with cooking spray. Bake until the egg rolls are golden brown, flipping once, about 16 minutes.
  6. Serving size: 1 egg roll and about 1 tbsp salsa

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