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If you’re looking for an ultra family-friendly recipe that’s freezer friendly and super delicious, don’t miss these salami eggrolls! It’s a nice twist and so good. The texture of the small chunks of salami provides a really nice element that sets these apart from other eggrolls!
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Salami Eggrolls
Ingredients
- 2 Tablespoon oil
- 1 Spanish onion diced
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 2 cubes frozen ginger
- 1 lb shredded green cabbage
- 14-16 oz lag salami, diced
- 1/3 cup duck sauce
- 2 Tablespoon soy sauce
- 1 Tablespoon lime juice
- 1 teaspoon sesame oil
- About 12 eggroll wrappers
- Oil, for frying
- Duck sauce or sweet chili sauce, optional, for serving
Instructions
Prepare filling: Heat oil in a large, deep frying pan over medium-high heat. Add onion and salt and cook, stirring occasionally, until softened, about 5 minutes.
Add garlic, ginger, cabbage and salami. Continue to cook for about 10 minutes, until cabbage is starting to brown slightly.
Reduce heat to low. Add duck sauce, soy sauce, lime juice and sesame oil. Stir to combine. Continue to cook for about 10 minutes, until the liquid has reduced. Set filling aside until cool.
Prepare the egg rolls: Place a couple of tablespoons of cooled filling in the center of an eggroll wrapper arranged in a diamond shape on your work surface. Fold the sides over the filling, then roll, starting with the corner closest to you and finishing with the corner furthest from you. For best results, brush water on the final point of the wrapper to help seal it closed.
Repeat with remaining filling and eggroll wrappers.
Heat about an inch and a half of oil in a deep frying pan or pot over medium heat. Fry eggrolls for 1-2 minutes per side, until golden brown and crispy.
To serve, cut on the diagonal and serve with a dish of the sauce of your choice.
Notes
Plan ahead: These eggrolls can be frozen in an airtight container or bag. Reheat in a single layer, uncovered, until warmed through.
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Enjoy this fantastic appetizer recipe! – Miriam
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Can it be air fried?
Sure