Egg Rolls with Cider Mustard Sauce
Prep time: 1 hour
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Arborio Rice | 9 oz | 18 oz | 2 1/4 lb | 3 1/2 lb |
| Water | 18 oz | 1 qt |
2 1/4 qt |
3 1/2 qt |
| Ground sausage | 12 oz | 24 oz | 3 lb | 4 1/2 lb |
| Apples - slightly tart (diced with skin on, diced) | 3 ea | 6 ea | 12 ea | 18 ea |
| Onions (fine dice) | 8 oz | 1 lb |
2 lb | 3 lb |
| Fresh sage | 1 oz | 2 oz | 4 oz | 6 oz |
| Bean sprouts (canned) | 2 oz | 4 oz | 8 oz | 12 oz |
| Bok choy (chopped) | 4 oz | 8 oz | 1 lb | 1 1/2 lb |
| Safest Choice™ pasteurized shell eggs, beaten | 6 ea | 12 ea | 24 ea | 36 ea |
| Egg roll wraps | 12 ea | 24 ea | 48 ea | 72 ea |
| Safest Choice™ pasteurized shell eggs, beaten (for wash) |
1 ea | 2 ea | 4 ea | 6 ea |
| For mustard sauce: | ||||
| Apple cider | 1 c | 2 c | 1 qt |
1 1/2 qt |
| Dijon mustard | 1 1/2 Tbsp | 3 Tbsp | 6 Tbsp | 1/2 c |
Method of Preparation
1. Cook rice until water has been absorbed, about 25 minutes. Hold at 135°F or higher.
2. In a sauté pan brown sausage; drain. Add apples and onions.
3. Once apples are al dente, add sage, bean sprouts, and bok choy. Sauté until bok choy is wilted. Allow mixture to cool.
4. In a separate pan cook eggs until firm but wet.
5. Brush each egg roll wrap with egg wash, then place cooked egg and sausage mixture in center.
6. Fold and roll egg roll. Fry in hot oil.
7. For Sauce, heat apple cider over medium heat then add mustard until combined.
8. Serve with Arborio rice and cider mustard sauce.
Chef Notes
Serve with Arborio rice.
Recipe Nutrition Info
Appropriate for: Regular; Low Sodium
Serving: 1 Egg Roll, ¾ cup Rice, 2 TB Mustard Sauce
