Monday, September 27, 2010

Baked Pineapple Cream Cheese Egg Rolls

If, like me, you have some leftover pineapple from making this and also happen to have some leftover eggroll wrappers from making this, then you should really consider making some Pineapple Cream Cheese Egg Rolls.  You'll be glad you did.

Baked Pineapple Cream Cheese Egg Rolls
(adapted from Suite 101)

1/2 cup cottage cheese
8 ounces cream cheese, room temperature
1 (16 ounce) can crushed or tidbits pineapple, drained
1 tablespoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger powder
1 (4 ounce) can green chiles, optional
shredded coconut, optional
Egg roll wrappers

1) Combine cottage cheese, cream cheese, pineapple, sugar, cinnamon, ginger powder, and green chiles and coconut, if desired. Mix well and place in refrigerator for at least one hour to chill.
2) Place egg roll wrapper on flat surface with point facing you. Generous shmear mixture across center of wrapper. Fold bottom point upward, then fold sides inward. Roll egg roll away from you. Moisten top of wrapper with water to seal. Seal all sides with water and pinch wrapper to make sure it is sealed completely.
3) Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray and sprinkle with additional sugar. Bake at 425 degrees for 15-20 minutes until lightly brown, carefully flipping them halfway through baking time. Serve warm, with a dollop of whipped cream.  Enjoy!


  1. Wow, what a delicious sounding recipe! I love the combination...

  2. YUM! I have seen a similar recipe except it was fried. This would be a better way to do it calorie and mess minimum. Thanks. ;o)



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