Crescent Egg Rolls
Crescent Egg Rolls recipe made with refrigerated crescent rolls, ground beef, onion soup mix, and shredded cabbage.
Servings 16 servings
- 1/2 lb ground beef
- 1 oz pkg onion soup mix dry
- 1 cup shredded cabbage cole slaw mix
- 2 tbsp soy sauce
- 16 oz refrigerated crescent rolls (2 tubes)
- sweet and sour sauce or duck sauce for dipping
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.
Calories: 143kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 501mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1.7mg | Calcium: 7mg | Iron: 0.7mg