Apple Crack Slaw Egg Rolls with Creamy Sriracha Sauce
You will get addicted to my Apple Crack Slaw Egg Rolls with Creamy Sriracha Sauce! Destined to be your new favorite fall appetizer or dinner.
Course
Appetizer, Main
Cuisine
American, Asian
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings7
AuthorQuinn Caudill
Ingredients
1lbground beef
1lbground pork
salt and pepper
1tbsp.olive oil
1tbsp.toasted sesame oil
3clovesgarlicminced
1/2small oniondiced
16oz.bag coleslaw mix
1large apple spiral sliced or peeled into thin strips plus more for garnish
2tbsp.low sodium soy sauce
1tsp.Sriracha sauce
1tsp.sugar or substitute
1/2tsp.ground ginger
1tsp.rice wine vinegar
3green onionssliced
16oz.Nasoya® Egg Roll Wrapsabout 21
oil for frying
Creamy Sriracha Sauce ( Comeback Sauce )
2/3cupmayonnaise
3tbsp.Sriracha
1 1/2tbsp.low sodium soy sauce
Instructions
In a large skillet brown ground beef and pork. Season with salt and pepper. Remove meat from pan and drain in a paper towel-lined colander.
Heat olive and sesame oil to the same pan, over medium-high heat. Sauté onion and garlic until softened. Add coleslaw mix and apple. Cook for five minutes until cabbage is cooked down.
Stir in soy sauce, sriracha, sugar, ginger, and vinegar. Return beef and pork to pan along with green onion; stir to combine. Salt and pepper to taste.
To Fry heat 1 inch of oil in a small pot to 365°F.
Moisten edges of egg roll wrappers, one at a time. Place 2 tbsp. Apple Crack Slaw in the middle of the wrapper. Fold in 3 corners and roll to seal. Fry two at a time about 2 min each side until golden brown.
To Bake: Heat oven to 375°F. Spray both sides of egg rolls with cooking spray. Place egg rolls on baking sheet seam side down. Bake 20 minutes turning once. Serve with sauce.