Crispy Lasagna Egg Rolls | Nik Snacks
This post is sponsored by JSL Foods and is part of the Twin Dragon Wrapper Blogger Recipe Contest
Crispy Lasagna Egg Rolls are made with ground beef, Bloody Mary mix, ricotta and Parmesan cheeses wrapped up in Twin Dragon Asian Egg Roll Wrappers. All of the best parts of lasagna without the clean up. Savory and handheld, these beefy and cheesy egg rolls are the perfect party food for game day! This game day inspired snack will have you saying "TOUCHDOWN!"
I love these crispy egg rolls because using Twin Dragon Asian Egg Roll Wrappers make it easy. Plus, they’re vegan and non-GMO. So much better for you than any takeout appetizer and you can make them at home. Pair them with my Everything Bagel Wontons, Southern Fried Egg Rolls and Sweet Potato Chocolate Beggars Purses for a full-on dim sum snack attack and dip them in tomato sauce. You can purchase Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco and Price Chopper. Connect with JSL Foods on Facebook, Instagram and Twitter to get inspiration for recipes and to check out the company's other products.
Egg Rolls are definitely a favorite appetizer in this house. When I order them, I always get extra because I can't resist the crispy crunchy exterior. Made with ground beef, Italian seasoning and Bloody Mary mix wrapped in egg roll wrappers and fried until they’re golden brown and crispy, you can use ground pork or chicken for these, too. This recipe takes a total time of 30 minutes to make. I like to make extra and freeze them, for a faster option next time I’m craving these. Plus I love making these ahead and serving them up when I make Tomato Gazpacho.
You can make this egg roll recipe using homemade or canned tomato sauce, if you want, but I like the flavors of Bloody Mary mix. The tomato juice melds with the beef and mellows out the spices. And there are so many mixes on the market, you can use your favorite homemade or store-bought brand and still feel confident that the flavor will be imparted to the beef. I like to dip these in tomato sauce so it really feels and tastes like I'm eating lasagna with every bite.
WHY ARE THEY CALLED EGG ROLLS?
Egg rolls may get their name from the wrapper, which is sometimes (but not always) made from a mixture of eggs and wheat flour and extra wheat gluten. But the origin of the name is a true mystery. The egg roll originated in Southern China and is most synonymous with Cantonese cuisine.
CAN YOU ADD TO MAKE THESE VEGETARIAN-FRIENDLY EGGROLLS?
YES! If you want a vegetarian version of these egg rolls, omit the meat (or substitute tofu veggie crumbles) and add vegetables to the filling. Here are my favorite suggestions:
Shredded carrots
Shredded cabbage
Sliced mushrooms
Raw spinach
Butternut squash cubes
Onion
HOW TO STORE LASAGNA EGG ROLLS
Egg rolls are always best when served right away. You can store leftover eggrolls in an airtight container in the refrigerator for 5 days. Or freeze egg rolls for another day by wrapping them tightly in an ziplock bag and aluminum foil. This egg roll recipe will last in the freezer for 3-4 months. Reheat in the oven at 400 degrees F until warmed through before eating, or fry them again for a few minutes. If preparing the egg rolls fresh from the freezer, make sure to thaw them completely before frying. Otherwise, our egg rolls may become soggy.
Work with egg roll wrappers one at a time. Place a dampened paper towel over egg rolls while the frying oil is heating up to prevent them from drying out.
Add some chopped green onions right before rolling these egg rolls for fresh flavor. Or top with green onions for decoration before serving.
Add some heat to these egg rolls with some chopped chili peppers, a dash of cayenne pepper or red pepper flakes.
You can also make Crispy Lasagna Egg Rolls with chicken, ground pork, shrimp, or tofu, depending on your preference.
You can use tomato juice and tomato sauce for this recipe, or a mix of both, if that’s what you have.
The cooked ground beef could yield 1 1/2 to 2 cups beef, depending on the fat content of the miixture or how dry your beef was before cooking, yielding 12 to 16 rolls.
Don't want to fry? Use an air fryer or put rolls on a cooking rack placed on a parchment paper lined baking sheet and spray with cooking oil or non-stick cooking spray. Bake at 400 degrees F for 10-15 minutes, turn over and bake an additional 10-15 minutes. For extra crispiness in your egg rolls, turn on the broiler for the last minute or two until golden brown.
Crispy Lasagna Egg Rolls
Ingredients
- 1 lb ground beef
- 1/3 cup Italian seasoning, dried
- 1 cup Bloody Mary mix
- Freshly ground black pepper
- 2 cups ricotta cheese
- 3/4 cup Parmesan cheese, shredded
- 16 Twin Dragon Asian Egg Roll Wrappers
- Oil, for frying
Instructions
- Heat the oil for frying to 375 degrees F in a large skillet or heavy-bottomed stock pot over medium-high heat.
- Heat a saucepot on medium high heat. Add the ground beef and cook until it is lightly browned on all sides.
- Add the Italian seasoning, black pepper (adjusting the amounts to taste) and Bloody Mary mix to the pan.
- Bring the sauce to a simmer and then lower the heat to maintain a slow simmer. Cook for 15 to 30 minutes, stirring occasionally as the water from the cooked beef and the Bloody Mary mix reduce. Scrape the bottom of the pot every so often so nothing scorches. Remove the mixture from the stove to cool to room temperature or refrigerate overnight. Everything up until this step can be made up to 2 days in advance.
- Next, place each Twin Dragon Asian Egg Roll Wrapper out on a cutting board or work surface. Line up the wrapper with one corner pointed toward you. Place a heaping 2 tablespoons of the beef filling in the center of each wrapper. Add 2 tablespoons of ricotta cheese on top of the beef. Sprinkle 2 teaspoons of shredded Parmesan over the filling. Use your finger to moisten all sides of the wrapper with water. Fold the near corner up over the mixture, then fold in the left and right corners, roll up into a package. Repeat until all of the beef mixture is used.
- In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes. Drain on paper towels or a cooling rack set over a sheet pan lined with paper towels.
- Transfer the egg rolls to a serving plate and serve with tomato sauce, if desired.
Notes:
The cooked ground beef could yield 1 1/2 to 2 cups beef, depending on the fat content of the miixture or how dry your beef was before cooking, yielding 12 to 16 rolls.
Don't want to fry? Use an air fryer or put rolls on a cooking rack placed on a parchment paper lined baking sheet and spray with cooking oil or non-stick cooking spray. Bake at 400 degrees F for 10-15 minutes, turn over and bake an additional 10-15 minutes. For extra crispiness in your egg rolls, turn on the broiler for the last minute or two until golden brown
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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