Asparagus, Cheese and Salami Egg Rolls

By Linda Dalton
@Stripey

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.

Rating:

★★★★★ 1 vote

Comments:

8 Comments

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Saute

Ingredients

4: eggroll wrappers
12: pre cooked asparagus spears
3: slices low fat swiss cheese, cut into strips
4: rounds of thinly slice genoa salami
: dijon mustard for the wrappers and egg wash
1: large egg
: water
1/4 c: italian style bread crumbs
1/4 c: grated romano cheese
: canola oil for frying
: dijon mustard
: light sour cream
: rice vinegar
: light mayonnaise
: fresh tarragon chopped

How to Make Asparagus, Cheese and Salami Egg Rolls

Step-by-Step

1I 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.
2On 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.
3Layer on a slice of salami, 3 spears of cooked asparagus and some Swiss cheese. Repeat 3 more times.
4Roll 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.
5In 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.
6If 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.