In a small bowl, combine all House-Made Sauce ingredients. Whisk thoroughly and refrigerate for at least 1 hour to allow flavors to develop.
Gently cook Wagyu Ground Beef in a stainless steel skillet over medium heat, breaking it up with a spatula, until browned but still slightly pink. Drain off any excess fat.
Add the cooked Wagyu Beef to the House-Made Sauce and stir to combine. Allow to cool completely.
In a separate bowl, combine Finely Shredded Romaine Lettuce, Pearl Onions, Cornichons, and Gruyère Cheese.
Place approximately 3 tablespoons of the beef mixture and 2 tablespoons of the lettuce mixture in the center of each Premium Egg Roll Wrapper.
Moisten the edges of the wrapper with water, fold in the sides, and roll up tightly to form an egg roll. Ensure a tight seal.
Heat Peanut Oil in a deep fryer or large pot to 375°F (190°C).
Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and exceptionally crispy.
Remove from oil and drain on a wire rack. Serve immediately with extra House-Made Sauce.
Ingredients
6
8 oz225 gWagyu Ground Beef
1/4 cup60 mLJapanese Mayonnaise (Kewpie)
2 tbsp30 mLFinely Chopped Bread and Butter Pickles
1 tbsp15 mLStone-Ground Mustard
1 tsp5 mLSherry Vinegar
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLGarlic Paste
PinchN/AWhite Pepper
1/2 cup120 gFinely Shredded Romaine Lettuce
1/4 cup50 gPearl Onions, brunoised
1/4 cup60 gCornichons, finely diced
1/3 cup85 gGruyère Cheese, shredded
6N/APremium Egg Roll Wrappers
2 cups475 mLPeanut Oil
Equipment
Stainless Steel Skillet
Deep Fryer or Large Pot
Mixing Bowls
Whisk
Slotted Spoon
Wire Rack
Instructions
In a small bowl, combine all House-Made Sauce ingredients. Whisk thoroughly and refrigerate for at least 1 hour to allow flavors to develop.
Gently cook Wagyu Ground Beef in a stainless steel skillet over medium heat, breaking it up with a spatula, until browned but still slightly pink. Drain off any excess fat.
Add the cooked Wagyu Beef to the House-Made Sauce and stir to combine. Allow to cool completely.
In a separate bowl, combine Finely Shredded Romaine Lettuce, Pearl Onions, Cornichons, and Gruyère Cheese.
Place approximately 3 tablespoons of the beef mixture and 2 tablespoons of the lettuce mixture in the center of each Premium Egg Roll Wrapper.
Moisten the edges of the wrapper with water, fold in the sides, and roll up tightly to form an egg roll. Ensure a tight seal.
Heat Peanut Oil in a deep fryer or large pot to 375°F (190°C).
Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and exceptionally crispy.
Remove from oil and drain on a wire rack. Serve immediately with extra House-Made Sauce.
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