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SPAM-YUM™ Egg Rolls
1 12-ounce can SPAM® with Bacon, finely chopped
1/2 cup habañero pepper jelly or other favorite spicy jelly, divided
1 cup vegetable oil, divided
4 tablespoons soy sauce, divided
4 tablespoons sweet and sour sauce, divided
6 tablespoons sugar, divided
4 cups shredded coleslaw blend
12 egg roll wrappers
1/4 cup fresh pineapple puree
Directions
1 In a nonstick skillet, saute SPAM® with Bacon on medium heat for 2 minutes, until slightly crisped. Add 1/4 cup of the pepper jelly and stir until well combined; set aside.
2 In a second nonstick skillet, heat a tablespoon of the oil with 2 tablespoons of the soy sauce, 2 tablespoons of the sweet and sour and 4 tablespoons of sugar and coleslaw mix. Cook on medium high heat until the cabbage is slightly softened, about 1 minute; set aside.
3 Place egg roll wrappers on a plate. Place 2 tablespoons of the SPAM® mixture and 2 tablespoons of the coleslaw mixture in the center. Fold and roll it up; sealing the edges with a touch of water around the tip. Repeat with remaining egg roll wrappers and filling.
4 Heat remaining vegetable oil in a deep fryer or a large deep skillet to 350°-375°F. Fry both sides of egg rolls until golden brown. Remove from oil and place on a rack or paper towels to drain.
5 In a blender, combine pineapple puree with remaining soy sauce, sugar and habañero jelly until the mixture has the consistency for dipping.
Serves 12. Or just one if it is
On(Edited 2 minutes later.)