This is an interesting twist on a classic eggroll! Try it our way or with chopped pepperoni and Mozzarella cheese topped with pizza sauce for dipping.
|1||500g Maple Leaf® Spicy Meat|
|1 1/2 cups||(375 mL) Sauerkraut, roughly chopped|
|1 1/2 cups||(375 mL) Grated Swiss cheese|
|1 lb||(450 g) Egg roll wrappers|
|1/4 tbsp||(60 mL) Water|
|1 tsp||(15 mL) Corn starch|
|Vegetable oil for frying|
|HONEY MUSTARD DIP:|
|1/2 cup||(125 mL) Mayonnaise|
|2 tsp||(10 mL) Grainy mustard|
|1/4 cup||(60 mL) Yellow mustard|
|2 tbsp||(10 mL) Honey|
HONEY MUSTARD DIP:
WHISK together all of the ingredients for the dip in a small bowl. Refrigerate until ready to use.
MIX sausage, sauerkraut and Swiss cheese in a bowl. Working one at a time, place an egg roll wrapper on a clean work surface with one corner facing you. Arrange 2 heaping tbsp (30 mL) of filling across the center. Whisk together water and cornstarch. Using you finger gently wet the upper edges of the wrapper with the water and cornstarch. Roll the wrapper beginning at the bottom, tightly around the filling, folding in the sides as you roll. Repeat with the remaining wrappers and filling.
HEAT 1” (2.5 cm) of vegetable oil in a large skillet over medium-high. Once hot, add egg rolls to the pan, working in batches so as not to overcrowd. Fry egg rolls for 2-3 minutes per side until golden. Drain on a wire rack set over a baking sheet. Keep warm until ready to serve.
SERVE with dipping sauce on the side.
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