2 eggrolls, cut in half
1/2 teaspoon grated lemon zest
1 tablespoon turkey bouillon granules
1 teaspoon honey
1 teaspoon Worcestershire sauce
1 1/4 cups chicken broth
7 large tomatoes, spiced
3 large onions, diced
4 cups spinach leaves
1 cup crumbled bacon or turkey
1 1/2 tablespoons chopped fresh parsley
1/2 cup chopped fresh chives
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 8x8 inch baking dish.
Place egg rolls in boiling water, very gently. Remove from heat, cool slightly, and remove from refrigerator.
Combine lemon zest, lemon zest, turkey bouillon, honey, bouillon granules and salt and pepper over low heat in a large, heavy saucepan. Stir frequently with a wire whisk. Spoon egg rolls on top of broth mixture, mixing well. Transfer to prepared pan and pressure-cook 30 minutes, whisking constantly. Transfer to dish.
Place tomato and olive slices over large portion of egg rolls to overlap slightly. Place onions and spinach over tomato mixture; sprinkle with bacon and parsley. Top with thawed spinach and tomato mixture. Pour Whipped Cream over all. Place on baking sheet.
Bake in refrigerator for 1 hour, flipping and baking, approximately 1 hour more.
When green leaf is tender, roll up egg roll slices to seal. Serve chilled or frozen, if desired.