Thursday, November 15, 2018

Muffuletta Egg Rolls

 I have learned quickly while participating in the JSL Foods Fortune Noodle Blogger Recipe Challenge  that the hardest part of making an eggroll is deciding what delicious filling you're going to stuff those delicate wrappers with. 
I have always liked Muffulettas, and growing up in the New Orleans area, I have had my fair share of them. Whether it was the huge rounds made famous by Central Grocery, or the cute little mini ones passed at wedding receptions and baby showers, they were always available. It wasn't until I was in college that I had my first toasted Muffuletta from a hole in the wall daiquiri shop a few blocks away from school and ever since then I don't want mine any other way! 
These egg rolls combine that same melty cheese, ham and salami, olive and pickled vegetable relish that the tried and true favorite has, but this time the bread has been traded out for a shatteringly crisp eggroll wrapper and with the first bite, it takes me right back home!

Muffuletta Egg Rolls
6 cups vegetable oil for frying
1 cup jarred giardiniera (pickled vegetable mix)
½ cup black olives
½ cup green pimento stuffed olives
2 Tablespoons bottled zesty Italian salad dressing
¼ cup fresh parsley, divided
1 cup chopped salami
1 cup cubed ham
1 cup cubed provolone cheese
1 cup cubed swiss cheese
2 teaspoons sesame seeds
In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
 Place the giardiniera, olives, Italian dressing and half of the parsley and pulse it until the mixture is a chunky but even consistency.
Pour the vegetable mixture into a medium sized mixing bowl and stir in the salami, ham, provolone and swiss. Stir together until all of the ingredients are evenly mixed.
Lay an egg roll wrapper on a large cutting board with one corner of the wrapper pointing toward you and lightly moisten all 4 edges with water. Place ¼ to 1/3 cup of the filling just below the center of the wrapper.  Fold bottom corner over mixture, fold sides in, and roll up tightly.
Fry egg rolls for 3-5 minutes, or until golden and crisp. Allow to drain on a cooling rack and then place on a serving tray. Sprinkle with the remaining parsley and sesame seeds and serve.

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