I am constantly trying to come up with recipes for leftovers. This one gives a whole new twist to extra ham. My children think these egg rolls are great, and they freeze well. I thaw as many as needed and bake them.
In a saucepan, saute spinach and ginger in oil for 1-2 minutes.
In a bowl, combine the ham, water chestnuts, pineapple, onions and soy sauce. Stir in the spinach mixture.
Place 3 tablespoons of ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.
In an electric skillet, heat 1 in of oil to 375°.
Fry egg rolls for 2 minutes on each side or until golden brown. Drain on paper towels.