Club Sandwich Egg Rolls – Easy, Delicous Appetizer

If you like club sandwiches, you will LOVE these egg rolls. These are extremely easy to make and are so delicious. They are full of all of the club sandwich necessities, ham, bacon, turkey, and swiss cheese. I usually serve them with sun-dried tomato aioli. It truly is the perfect combination.

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I worked in the restaurant industry for years, only as a hostess or a waitress. I never worked in the kitchen but always wanted to, and watched the chefs prepare the food. Working in restaurants I would often get dinner after my shifts. I made it a point to try as many different items on the menu as I could. I would remember what my favorites tasted like and try to recreate them at home. This recipe inspiration came from a restaurant I used to work at near Pittsburg, PA.

What You Will Need for the Egg Rolls

• Turkey ( I used smoked turkey)
• Ham ( I used maple ham because it was on sale)
• A few slices of bacon
• Egg Roll Wrappers
• Swiss Cheese
• Mayonnaise
• Sun-dried Tomatoes
• Salt & Pepper
• Canola Oil ( For Frying)
• A Cup of water (for sealing the egg rolls)

Preparation

You always know a recipe is going to be good when it starts with Bacon.

The first thing you will want to do is chop up the bacon into small pieces and begin cooking it. You will want to do this first because this is the only raw meat product we will be using.

You will want to cook the bacon on medium heat until it is nice and crispy. Scoop the bacon out of the grease and place it on a paper towel. Dispose of the grease appropriately ( I just put it in an old can and let it cool, then throw it away). You will want to clean the pan so that there is no bacon grease left in the pan.

While the bacon is cooking, I usually chop the turkey and the ham into small 1/2 in. by 1/2 in. pieces. Once the pan is clean you can add the bacon, ham, turkey, a tbsp of mayonnaise to the pan and cook it on medium heat until the meat is hot, and is starting to get golden on the edges. Then you will want to add 3/4 cup of shredded swiss cheese, and pepper to taste.

Once the cheese gets all gooey and melty, you can take it off the heat and prepare to start rolling the egg rolls. You will need the egg roll wrappers, a cup of water to seal the eggrolls, the meat mixture, and a spoon to scoop the mixture onto the wrapper.

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Place about 1/4 of a cup of the mixture onto the center of the egg roll wrapper. You will start rolling to egg roll but first getting the outside edge wet with a little bit of water. Then you will fold the bottom corner up and over the meat mixture. and seal it by pressing it around the meat. You will then fold in the left and right sides and secure it but dipping your finger in water and running it over the seams. Finally, you will roll the tip of the egg roll up and real the final roll with a little water.

Cooking the Egg Rolls

Heat your pan you wish to fry the egg rolls in to medium heat. Let the pant set on the burner for a minute with nothing in it to make sure it gets all of the water out if you recently washed it. If there is water left in the pan, the oil will splatter and could burn you.

Once the pan is hot and completely dry, add 1 cup of canola oil to the pan. Let the oil heat up for about 5 minutes. I always test 1 egg roll before I put multiple in to be sure that the oil isn’t too hot, or not hot enough. It should take about 1 minute for the egg roll to get perfectly golden brown. If your egg roll is cooking quicker than that, you will want to turn the heat down a touch.

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After your test egg roll, you can place more than 1 in a pan at a time. My pan could fit about 4-5 at a time. When you take the egg rolls out of the oil you will want to place them on a paper towel to get rid of the extra oil.

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Sun-Dried Aioli Sauce

You do not want to skip out on this, it truly makes the dish, and is so SIMPLE to make.

All you need to do is add 1 cup of mayonnaise, 1/4 cup of sun-dried tomatoes, and a dash of pepper to a blender and blend it until smooth.

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Plating and Serving

I plated my egg rolls on a rectangle dish, but you could also place them in a ring around the sauce bowl on a circular dish. I also added a bit of dried parsley flakes to mine to add a pop of color. You will want to enjoy these while they are nice and hot, so if you do not get to eat them right away you can always pop them into the oven to reheat them. I would reheat them in the oven at 350 degrees them for 7-10 minute.

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The Recipe – Club Sandwich Egg Rolls

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Enjoy!

Let me know how you liked this recipe, changes you made, or difficulties you had. I hope you enjoy it!

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