Brussel Sprout and Bacon Egg Rolls

I was inspired by my dad with this one.  I was helping my day with a catering event, in which he made spring rolls and instead of cabbage he made them with brussel sprouts and you couldn't even tell the difference.  They were yummy! Anyway, I live in a house that is filled with meat and potatoes people.  If there is no meat in a dish, I swear there is tears at the table.  So I decided to try something a little different.

 Brussel Sprouts and Bacon Egg Rolls

8 egg roll wrappers
4 pieces of bacon, cooked and crumbled
1/2 c. mozzarella
12 brussel sprouts
1 small onion
2 cloves of garlic crushed
2-3 Tbs olive oil

Preheat oven to 400 degrees.  Chop the brussel sprouts in to thinly sliced pieces as well as the onion.  In a large pan, add olive oil, garlic, onion, and sprouts.  Saute for 5-8 minutes.  In a large bowl mix together your sprout mixture, bacon and mozzarella until well blended. Fill each wrapper with about 1/4 cup of the mixture. Roll up your wrappers as suggested on the egg roll wrapper package.  Spray a cookie sheet with cooking spray and place prepared egg rolls on it.  Bake Egg rolls for 5-8 minutes.  Remove from the oven, flip them over and bake for an additional 5-8 minutes or until golden brown.