SPAM-YUM™ Egg Rolls

Ingredients

• 1 of can SPAM® Bacon 340g, finely chopped
• ½ cup habañero pepper jam or other favourite spicy jam,
• 1 cup vegetable oil
• 4 tablespoons soy sauce
• 4 tablespoons sweet and sour sauce
• 6 tablespoons sugar
• 4 cups shredded coleslaw blend
• 12 egg roll wrappers
• ¼ cup fresh pineapple puree

Directions

1. In a non-stick skillet, sauté SPAM® with Bacon on medium heat for 2 minutes, until slightly crisped. Add ¼ cup of the pepper jam and stir until well combined; set aside.
2. In a second non-stick skillet, heat a tablespoon of the oil with 2 tablespoons of the soy sauce, 2 tablespoons of the sweet and sour and 4 tablespoons of sugar and coleslaw mix. Cook on medium high heat until the cabbage is slightly softened, about 1 minute; set aside.
3. Place egg roll wrappers on a plate. Place 2 tablespoons of the SPAM® mixture and 2 tablespoons of the coleslaw mixture in the centre. Fold and roll it up; sealing the edges with a touch of water around the tip. Repeat with remaining egg roll wrappers and filling.
4. Heat remaining vegetable oil in a deep fryer or a large deep skillet to 180°-190°C. Fry both sides of egg rolls until golden brown. Remove from oil and place on a rack or paper towels to drain.
5. In a blender, combine pineapple puree with remaining soy sauce, sugar and habanero jam until the mixture has the consistency for dipping. Serves 12.