Buffalo Chicken Filling
In a medium bowl combine 1 1/2 cups shredded cooked chicken, 4 oz. softened cream cheese, 1/2 cup crumbled blue cheese or shredded Monterey Jack cheese (2 oz.), 1/3 cup finely chopped celery, and 1/4 cup buffalo wing sauce. Fill egg roll wrappers and roll as directed. Serve with blue cheese or ranch salad dressing for dipping.Nutrition analysis Per Egg Roll: 234 calories, 14 g protein, 20 g carbohydrate, 11 g total fat (5 g sat. fat), 47 mg cholesterol, 1 g fiber, 1 g sugar, 15% VitaminA, 2% Vitamin C, 360 mg sodium, 6% calcium, 10% iron
Philly Steak Filling
In a 10-inch skillet cook 12 oz. lean ground beef and 1/2 cup each chopped onion and green bell pepper over medium-high heat until meat is browned. Drain off fat. Stir in 2 Tbsp. Worcestershire sauce; 1 tsp. dried oregano, crushed; and 1/2 tsp. black pepper. Cook and stir until Worcestershire sauce is absorbed; cool. Place 1 slice provolone cheese on each egg roll wrapper and top with 1/3 cup meat mixture. Roll as directed. Serve with barbecue sauce and/or process cheese dip (such as Cheez Whiz) for dipping. Nutrition analysis Per Egg Roll: 273 calories, 19 g protein, 22 g carbohydrate, 12 g total fat (6 g sat. fat), 49 mg cholesterol, 1 g fiber, 1 g sugar, 6% Vitamin A, 10% Vitamin C, 471 mg sodium, 19% calcium, 14% iron
Pizza Filling
Place 1 slice Canadian-style bacon and/or 2 slices pepperoni on each egg roll wrapper. If desired, top each with 1 Tbsp. chopped vegetables (such as onion, bell pepper, canned sliced mushrooms, and/or sliced pitted ripe olives). Place a piece of string cheese on each wrapper (trim to fit, if needed) and top with 1/2 tsp. pizza sauce. Roll as directed. Serve with additional pizza sauce for dipping. (If reheating frozen egg rolls, add 1 minute to the cooking time.)Nutrition analysis Per Egg Roll: 218 calories, 14 g protein, 20 g carbohydrate, 9 g total fat (5 g sat. fat), 29 mg cholesterol, 1 g fiber, 0 g sugar, 6% Vitamin A, 0% Vitamin C, 550 mg sodium, 23% calcium, 6% iron
Peanut Butter-Banana Filling
Spread each egg roll wrapper with 2 tsp. creamy peanut butter, leaving a 1-inch border. Peel and cut 4 bananas in half crosswise. Place a banana piece on each wrapper and drizzle with 1/2 tsp. honey. Roll as directed. Serve with a dusting of powdered sugar and, if desired, melted chocolate for dipping. Nutrition analysis Per Egg Roll: 220 calories, 6 g protein, 37 g carbohydrate, 6 g total fat (1 g sat. fat), 3 mg cholesterol, 3 g fiber, 11 g sugar, 1% Vitamin A, 6% Vitamin C, 229 mg sodium, 2% calcium, 8% iron
To Make Ahead
Place uncooked egg rolls on a parchment paper-lined baking sheet. Freeze at least 2 hours or until firm. Transfer frozen egg rolls to an airtight container or resealable plastic freezer bag and freeze up to 3 months. To serve, preheat air fryer at 375°F. Place frozen egg rolls in a single layer in air-fryer basket. Cook 7 minutes. Turn egg rolls and cook 2 to 3 minutes more or until golden and crisp.
