Phyllo dough or egg roll wrappers?

I REALLY miss a good cheese burger or steak and cheese. There is NO way I could eat a burger or cheesesteak on a roll...and whats the fun in that?

I was thinking of making either cheeseburger or cheesesteak egg rolls using the egg roll wrappers. I would then pan fry the rolls instead of deep fry.

OR

making them rolled in phyllo dough. Of course I would bake the phyllo dough ones.

Ive never worked with either of these and was wondering which would be easier to work with.

Have you tried a Cheese Burger in a lettuce wrap? Red Robin used to make them. First burger I had post op. Just get some really fresh head lettuce, and use a couple of the bigger leaves as a wrap! Holds the burger, cheese, and condiments well, and low calories!
What about a low carb/hi protein tortilla wrapper (Mission or Tumaro's). You could warm them up slightly, then pile your cheese steak numminess inside?

I have not tried wonton or egg roll wrappers, nor do I pan fry (unless just using cooking spray). I'm still a bit fearful of too much grease/fat and dumping.  Between the two you mentioned, I bet the phyllo dough is the safer bet...eaither way, still higher in carbs then tortilla or crispy lettuce.

Let me know how they work out,

Hugs,
Kathy

wonton wrappers are MUCH easier to work with. I use them quite a bit and pan fry in a little olive oil - comes out great!

i was watching this cooking show on fit tv like 2 months ago called sam the cooking guy.  he made baked egg rolls.  but i don't like egg rolls so i took his idea and put tacos inside egg roll/wonton wrappers (depends on how big or little u want them) and threw them in the oven at 350 and baked them till crunchy.  i pulled out half of them for the freezer half way through baking.  supper yummy and i kind of like the little bit of portion controll they provided me.  health.discovery.com/fansites/sam-zien/recipes/rolls.html  this is his version

I watched the "Sam" show, too.  Made sme of his egg rolls and they wee actually pretty good.  Anyway, I used egg roll wrappers and think they were a bit too thick.  Next time I will try spring roll wraps which are thinner. 

You could try those for the burger wraps.  Sounds like a good idea!  I sometimes get a regular wrap and do OK with it but making them at home would be nice.  Not sure about the phyllo dough.  You may hae to use a bit more sheets to hold them together as it is pretty thin/delicate dough.  Try baking the wraps.  Just use a bit of oil on the baking sheet.

Thanks for all the input! Im going to try to make them tomorrow and I'll let you know how they turned out.

Thanks for letting me know the spring roll wrappers are thinner. That may be better for me. I tried a bite of a traditional egg roll the other day and I dont think thats a good idea. I thought if I made them at home, it would maybe be thinner.

I'll get what they have at my grocery store. I think I'll do steak, cheese, peppers and onions. Im really looking forward to making them.

I have made various egg rolls post op.  The egg roll wrappers are great and they don't need to be fried.  If you spray them lightly with cooking spray and bake them they will puff up.  Just be sure to turn them a few times during baking.

One of my favorites:

Fajita grilled chicken or taco meat
mexican cheese blend
black bean & corn Pico Di Gallo
With sour cream for dipping

Or for an alternative to a bun you can use Arnold Select Sandwich Thins
www.sandwichthins.com/

These are yummy and a great carb option for people who are very active!

HEY! I just wanted to let you all know I made my egg rolls. They turned out GREAT

Heres what I did

1 package hot Italian turkey sausage. Casings removed.
1 red bell pepper
1 med sweet yellow onion
2 cloves garlic
2% shredded Italian mix cheese (mozz, provolone)

Brown the sausage and crumble. Chop the pepper and onion into skinny strips and add after the sausage is almost cooked. Dice the garlic and add to the sausage. Sautee the vegetables until they are tender. Add salt and pepper to your taste.

fill the egg roll wrappers with 2-21/2 tablespoons mixture then top with a little cheese. Roll the wrappers according to directions on the package.

Heat 3tbsp oil in a skillet (I used the omega3 canola oil) and sautee the egg rolls until brown turning every couple minutes.

I served this with a garden salad.

THEY WERE SOOOOO GOOD.

Oh...Im sorry I forgot to add...

Once the sausage and vegs are cooked. I drained them and let them cool before wrapping them.

sounds goos...save