Be sure to put the eggroll wrappers on a greased surface or they may tear.
- 2 eggroll wrappers
- 1 cup mixed veggies of choice, steamed
- ½ cup Champignon Mushroom Cheese, diced
- 2 habanero chiles, seeded and minced
- 4 eggs, lightly beaten and seasoned with salt and pepper
- Tomato sauce
Place the egg roll wrappers into boiling water until flaccid and place on a greased surface. Saute together the veggies, cheese, habanero and eggs until the eggs begin to firm up. Split the ingredients between the two wrappers and place in the center. Fold over equally on all sides and place in an oven-safe pan. Top with a conservative amount of tomato sauce and bake at 350 degrees for 10-15 minutes or until the top becomes light brown.