Ham and cheese in an egg roll? You’re probably thinking “this woman is crazy”.  Don’t knock it till you try it.  I had a bunch of left over coleslaw mix. You know those big bags you buy at Sam’s Club. I also had some pasta wraps left and decided to come up with something to use them. I’m a huge fan of hot ham and cheese subs (specifically from Annelio’s in Corning, NY) so this wasn’t a far stretch for me. I didn’t use normal ham but it would probably be good too if it was sliced very thin.  Let me know what you think and if you’ve tried anything else in your egg rolls.

Sliced Prosciutto – It’s italian ham (I get it in the case by the deli)
Sliced baby swiss (Baby swiss is softer and easier to work with)
 2-3 cups coleslaw mix
1-2 teaspoons McCormick Perfect Pinch, Roasted Garlic and Bell Pepper
 3 tablespoons green onion
Egg roll or pasta wraps (both work great)
Egg, beaten

Preheat oven to 400°.  Corse chop coleslaw, chop green onion, and place in bowl with seasoning. Slice cheese into 1/4 to 1/2 inch strips (it’s easier to distribute in wrap this way. Lay down one wrap. In center of wrap place one slice of prosciutto, laying from side to side in middle. Lay about 6 strips of cheese on top of prosciutto, again laying side to side, only on prosciutto. Place 1/4 to 1/2 cup coleslaw mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg (or water) and seal. Place on sprayed cookie sheet and spray with non-stick spray and wipe with beaten egg to make a nicer brown when baked. Bake for about 20 minutes. Check bottom of rolls to make sure they aren’t getting too done at about 15 minutes. Coleslaw will be wilted but slighly crispy.

My husband says the plum sauce that we use with normal egg rolls goes well with these also.

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