19May2017 Crescent Egg Rolls These Crescent Egg Rolls are the easy way to enjoy takeout egg rolls at home! Served with sweet and sour sauce for dipping! We joke around a lot about how insanely addicted Paul is to Chinese takeout food. He pretty much begs me on a weekly basis to order it! I will admit, I give in occasionally because I enjoy it, too. I’ll tell you though, our bank account surely doesn’t enjoy the price! Yikes! Last month we had ordered lunch specials to save a bit of money and they came with classic egg rolls. I don’t usually order egg rolls, so I was excited to have one with my order this particular time. I’m not sure if it was just a bad batch of them or what, but seriously, what in the world do they put in those things?! I couldn’t identify the “red stuff” in them so I ended up just throwing the egg rolls out. If I can’t figure out what the actual food is, I’m not eating it! I’m glad I had an egg roll this past time to get it out of my system, but I won’t be having them again for a loooong time. At least night with take out. I thought up these Egg Roll Crescents as a way to enjoy them at home, and control the filling ingredients. I used beef this particular time, but ground sausage would work especially well too. Feel free to adjust the seasoning and soy sauce amounts to your family’s liking. Serve these with jarred sweet & sour sauce or duck sauce! yield: 8 servingsAuthor: Kelly Millerprint recipe Egg Roll Crescents A beef and cabbage filling wrapped in crescent roll dough and baked in the oven. prep time: 15 MINScook time: 15 MINStotal time: 30 mins INGREDIENTS: 1/2 lb ground beef 1 oz pkg onion soup mix (dry) 1 cup shredded cabbage cole slaw mix 2 tablespoons soy sauce 2 tubes crescent rolls sweet & sour sauce or duck sauce INSTRUCTIONS: Brown ground beef in a large skillet, drain, and return to pan. Stir in dry onion soup mix and 2 tablespoons of water. Stir in shredded cabbage and cook over medium heat until cabbage is wilted slightly, about 5 minutes. Stir in soy sauce and remove from heat. Remove crescent rolls from cans and separate along perforations. Add 1-2 tablespoons of filling on each and wrap triangle ends around filling. Place filled crescents on baking sheets. Bake at 375 for 12 – 15 minutes or until golden brown. Serve with sweet & sour sauce or duck sauce for dipping. https://www.mostlyhomemademom.com/2017/05/crescent-egg-rolls.html Copyright 2017 Mostly Homemade Mom Created using The Recipes Generator I can’t begin to tell you how fast these egg rolls were GONE in my house! The boys gobbled them up quick! I’m planning on making a double batch for dinner one night with a salad – yum!