Prep: 30 min. Cook: 5 min./batch 28 egg rolls Text Ingredients In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly.

One of my favorite Chinese restaurant dish is egg rolls but the outer layer is a no ... the egg roll without the carb-laden wrapper. Heat a large high-sided skillet over medium-high heat.

Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve.