There are many ways to describe these egg rolls. The SPAM® with Real HORMEL® Bacon is divine, the pepper jelly is mouth-watering, the sweet and sour sauce is tantalising, the coleslaw is delightful, and the pineapple is exquisite. How would we sum it up with one word? Yum!
1 of can SPAM® with Real HORMEL® Bacon 340g, finely chopped
½ cup habanero pepper jam or other favourite spicy jam
1 cup vegetable oil
4 tbsp soy sauce
4 tbsp sweet and sour sauce
6 tbsp sugar
4 cups shredded coleslaw blend
12 egg roll wrappers
¼ cup fresh pineapple puree
In a non-stick skillet, sauté SPAM® with Real HORMEL® Bacon on medium heat for 2 minutes, until slightly crisped. Add ¼ cup of the pepper jam and stir until well combined; set aside.
In a second non-stick skillet, heat a tablespoon of the oil with 2 tbsp of the soy sauce, 2 tbsp of the sweet and sour and 4 tbsp of sugar and coleslaw mix. Cook on medium high heat until the cabbage is slightly softened, about 1 minute; set aside.
Place egg roll wrappers on a plate. Place 2 tablespoons of the SPAM® with Real HORMEL® Bacon mixture and 2 tbsp of the coleslaw mixture in the centre. Fold and roll it up; sealing the edges with a touch of water around the tip. Repeat with remaining egg roll wrappers and filling.
Heat remaining vegetable oil in a deep fryer or a large deep skillet to 180°-190°C. Fry both sides of egg rolls until golden brown. Remove from oil and place on a rack or paper towels to drain.
In a blender, combine pineapple puree with remaining soy sauce, sugar and habanero jam until the mixture has the consistency for dipping. Serves 12.