Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped walnuts

  2. 1 tbsp margarine

  3. 1/3 cup light brown sugar

  4. 1 cup sweetened coconut

  5. 1/4 tsp ground ginger

  6. 1 (20 oz.) can pineapple tidbits, reserve juice

  7. 12 egg rolls wrappers

  8. 1 egg, beaten Cooking spray Pina Colada Sauce:

  9. 1 (8 oz.) pkg cream cheese, at room temperature Juice from can pineapple

  10. 1/2 cup cream of coconut

Instructions Jump to Ingredients ↑

  1. Tropical Pineapple Rolls-Preheat oven to 425 degrees. In a saucepan, saute chopped walnuts in margarine over low to medium heat for 2 to 3 minutes. Add brown sugar, coconut, and ginger. Cook for 5 minutes on low heat. Drain pineapple tidbits and reserve juice in a bowl and set aside. In a bowl, combine coconut mixture and pineapple tidbits. Spoon 1/3 cup coconut mixture in center of egg roll wrappers. Fold corner of egg roll over the filling and tuck under filling. Fold over left and right corners of egg roll to the center. Brush remaining egg roll corner with egg and fold to seal. Place egg rolls on greased baking sheet and spray tops of egg rolls. Bake at 425 degrees for 18 minutes. Serve with Pina Colada Sauce. Pina Colada Sauce-Beat cream cheese on low speed with an electric beater in a small bowl. Add pineapple juice and cream of coconut and beat until smooth.


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