Egg Rolls

Egg Rolls

Egg Rolls. When you think about them you think Chinese food. Well think again. You can put anything into the wrappers and have yourself a really wonderful appetizer. My favorite to do is corned beef, fried sauerkraut, Swiss cheese, Dijon mustard.

Lightly fry the Sauerkraut, set aside to cool. Lay your egg roll wrappers out in a diamond shape away from you. Layer in corned beef, mustard, cheese, top off with kraut. Roll it like a burro, be sure to tuck the ends in on the first roll. Lightly wet the edges of the wrapper with water and seal it shut.

Set your oil at 365. Fry until golden to lightly brown. They tend to float at first, you can hold them down with your tongs or fryer scoop. Dry on paper towels. You can serve these with any condiment of choice if you feel the need, they are pretty good as is.

You can add anything to these you like, just like the Pan De Campo recipe. I like pepperoni with buffalo sauce and mozzarella cheese. You can do pastrami, ham, cheddar, provolone, chicken, ranch, on and on. They are fun to experiment with.

Let us know what you put in. Enjoy.

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