This is a sponsored post written by me on behalf of Manwich for IZEA. All opinions are 100% mine.
When my fourth son came upstairs for dinner and saw these Manwich Sloppy Joe Egg Rolls, he exclaimed, “Mom! Why didn’t you tell me we were having sloppy Joes?! I’d have been up here much sooner! 
It is never hard to get the kids to eat when Manwich is on the menu. And starting the week off with Manwich Monday is a sure way to chase away the oh-no-the-weekend-is-over blues. As the kids start moaning about starting another week of school (seriously, this is only like the second full week!), all I have to do is mention sloppy Joes and they perk right up! Sweet and tangy Manwich is so versatile, I never have trouble finding a way to use it, whether it’s over fries, on baked potatoes, in casseroles, on pizza or in sandwiches. This time, inspired by the Asian influence in my new town near Seattle, I made Manwich Sloppy Joe Egg Rolls filled with rice, ground beef, Manwich sauce and cream cheese. Let me tell you, there were leftovers and days later, my kids were asking if I would make more.
There are three kinds of Manwich sauce: Original, Bold and Thick & Chunky. I have used all three and love them all. It’s is a meatless sauce to which you add whatever meat you want: ground or shredded is our favorite. If you want more ideas of things to make, visit Manwich Monday Recipes or Sign-up for ReadySetEat eNewsletter .
Manwich Sloppy Joe Egg Rolls
Ingredients:
2 pounds ground beef
2 cans Manwich Sauce (I recommend Original or Bold for this recipe)
1/2 onion, chopped fine
1 cup cooked rice
8 oz cream cheese
20 egg roll wrappers
sour cream for dipping
Method:
Brown ground beef with onion.
Drain any excess fat.
Add both cans Manwich sauce and heat through.
Remove pan from heat.
Cut cream cheese into 24 cubes (you won’t use 4 of them, but it’s easier to cut the whole block into even cubes that way)
Place about 1 tsp cooked rice, 1 cube cream cheese and 1 Tbsp Manwich mixture on one corner of an egg roll wrapper (see below)
Fold up the bottom of the egg roll wrapper over the filling, fold over the sides and continue rolling until it becomes a log.
Spray a baking sheet with vegetable oil spray.
Place egg rolls onto the sheet and spray the tops and sides of the egg rolls with vegetable oil spray.
Bake in a preheated 400 degree oven for 12-14 minutes.
Serve with a dollop of sour cream on the side for dipping.
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