I am obsessed with egg roll wrappers. They are so versatile, I use them for appetizers, main courses and even desserts. Here's one of my newest creations that's a perfect appetizer or party food.
prep time15 Min
cook time10 Min
Ingredients For asparagus, cheese and salami egg rolls
pre cooked asparagus spears
slices low fat swiss cheese, cut into strips
rounds of thinly slice genoa salami
dijon mustard for the wrappers and egg wash
italian style bread crumbs
grated romano cheese
canola oil for frying
CREAMY MUSTARD SAUCE (OPTIONAL)
light sour cream
fresh tarragon chopped
How To Make asparagus, cheese and salami egg rolls
I microwave my asparagus with a little sea salt and a few tablespoons of water and cook until crisp tender (about 1-1/2 minutes), but you can boil or steam them, whatever you're comfortable doing. Let them cool and get ready to prepare the egg rolls.
On each of 4 egg roll wrappers give a squeeze of Dijon mustard. If you don't have a squeeze bottle, spoon on about a tsp or two.
Layer on a slice of salami, 3 spears of cooked asparagus and some Swiss cheese. Repeat 3 more times.
Roll up egg roll style and make an egg wash combining the egg, mustard (about 2 tsp) and approximately 2 T of water. Apply the egg wash and roll in bread crumb/Romano cheese mixture.
In large saucepan add a thin layer of oil and saute on medium heat for about 2 minutes per side (including the shallow sides) so they're brown all over. Plate and serve.
If you like a dipping sauce (I'm a sauce fanatic) combine sauce ingredients and stir to combine. Give it a taste to see if it needs a little more sour cream, vinegar or mustard and make it the way it tastes right for you. I didn't give any measurements for the sauce because everytime I make it I do it differently and it always seems to come out great.
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