Holiday Egg Rolls with Smokey Teriyaki Dip

Ingredients:

2 tablespoons Toasted Sesame Oil

2 peeled and minced garlic cloves

⅓ cup diced scallions

3 cups shredded brussel sprouts

1 ½ cups diced wild mushrooms

½ lb raw breakfast pork sausage

1 tablespoon hoisin sauce

1 tablespoon fish sauce

2 tablespoons teriyaki sauce

1 cup shredded carrot

Egg roll wrappers

1 beaten egg

4 cups Arbequina EVOO

Smokey Teriyaki Dip:

½ cup teriyaki sauce

½ cup pomegranate jam

1 tablespoon chili garlic

Directions:

Preheat sesame oil in a large skillet or wok over medium-high heat. Once hot, add garlic, ginger and scallions, stir fry until fragrant.

Add brussel sprouts and mushrooms to the skillet and continue to stir fry until veggies are tender. Transfer veggie mix to a large bowl, set aside, and return the skillet to medium-high heat.

Add additional sesame oil, if necessary, to the skillet. Crumble sausage into the skillet and stir fry until golden brown.

Add hoisin, fish sauce and balsamic, stir to coat. Add seasoned sausage to the bowl with the veggies, along with shredded carrot, and toss to combine.

Let cool slightly at room temperature. To fill the egg rolls, place wrappers on a clean surface with a corner facing you.

Coat the edges with a little egg wash and fill the center with mix. Take the corner closet to you and fold it over the filling.

Fold in the left and right corners, toward the center then roll into a tight cylinder. Repeat, using up the mix completely.

Preheat oil in a large dutch oven or deep fryer to 350°F. Once the oil is hot, fry egg rolls until golden brown and crisp.

Remove from the oil and set aside to drain on a wire rack or paper towels. While the eff rolls are frying, combine balsamic, jam, Toasted Sesame oil and chili garlic sauce in a medium bowl, whisk to combine the dipping sauce.

Serve egg rolls with dipping sauce and garnish with pomegranate and scallions.