Hawaiian Egg Rolls

• 10 fresh spinach leaves, julienned
• 1/2 teaspoon ground ginger
• 2 tablespoons olive oil
• 1/2 pound fully cooked ham, coarsely ground (about 2 cups)
• 4 water chestnuts, chopped
• 1/4 cup crushed pineapple, undrained
• 2 tablespoons chopped green onions
• 1 tablespoon soy sauce
• 7 egg roll wrappers
• Canola oil for frying
• Sweet-and-sour sauce

1. In a large saucepan, saute spinach and ginger in olive oil for 1-2 minutes. In a large bowl, combine the ham, water chestnuts, pineapple, onions and soy sauce. Stir in the spinach mixture.
2. Place 3 tablespoons of ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.
3. In an electric skillet, heat 1 in. of canola oil to 375u0b0. Fry egg rolls for 2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-sour sauce.

fresh spinach leaves, ground ginger, olive oil, ham, water chestnuts, pineapple, green onions, soy sauce, egg roll wrappers, canola oil, sweetandsour sauce

Taken from www.tasteofhome.com/recipes/hawaiian-egg-rolls/ (may not work)