Ww Weight Watchers Picadillo Egg Rolls

• cooking spray, 3 sprays
• 1 medium shallot, minced
• 1 small garlic clove, minced
• 12 lb uncooked lean ground beef (with 7% fat)
• 1 medium tomatoes, diced and drained (about 1/2 cup)
• 4 teaspoons canned tomato paste
• 2 tablespoons raisins
• 2 tablespoons slivered almonds
• 14 teaspoon table salt
• 14 teaspoon black pepper
• 14 teaspoon ground cinnamon
• 18 teaspoon ground cumin
• 8 egg roll wraps
• 12 cup salsa

1. Preheat oven to 400.
2. Coat a nonstick skillet with cooking spray.
3. Add shallot and garlic and cook over medium heat for 30 seconds; add beef to skillet.
4. Brown beef, stirring frequently with a wooden spoon to break beef into small pieces, about 5 minutes; drain off all liquid.
5. Stir in tomato, tomato paste, raisins, almonds, salt, pepper, cinnamon, and cumin; simmer for 3 minutes to blend flavors.
6. Place an egg roll wrapper on a flat working surface with the corners set vertically (pointing up and down like a diamond shape).
7. Arrange 3 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
8. Fold the bottom of the wrapper to the center, over the filling.
9. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side.
10. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
11. Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray.
12. Bake until wrappers are golden brown, flipping once, about 16 minutes.
13. Yields 1 roll and about 1 tablespoon of salsa per serving.

cooking spray, shallot, garlic, lean ground beef, tomatoes, tomato paste, raisins, almonds, salt, black pepper, ground cinnamon, ground cumin, egg roll wraps, salsa

Taken from www.food.com/recipe/ww-weight-watchers-picadillo-egg-rolls-371977 (may not work)