Tongue ’n’ Mustard Spring Rolls with Apricot-Bourbon Dipping Sauce

Chanie Nayman Chanie Nayman
Leave a review

Growing up, no trip to the airport was complete without a deli sandwich. Now it’s our go-to even on our long drives, and tongue (and turkey breast) will always be my favorite. Because it’s so buttery soft, it goes really well with the crispiness of the spring roll. You can easily sub any other cured meat, so no excuses, these are too good to miss!

1h 5
Medium Gluten Free Meat

Contains: Soy

Directions

Prepare the Spring Rolls

  1. Make the dipping sauce by stirring together the ingredients with a whisk to combine.

  2. Heat oil for sautéing in a medium frying pan. Sauté onion over medium heat until golden, approximately 15 minutes. Add sliced tongue and sauté for five more minutes. Add mustard, sugar, and salt; mix to combine. Remove from heat.

  3. Fill spring roll wrappers with the meat mixture and sprinkle with scallions. Roll them spring roll style. You can either fry the spring rolls in hot oil or bake at 450 degrees Fahrenheit (220 degrees Celsius) for approximately 20 minutes.

  4. Reheat uncovered. Serve with dipping sauce.

Credits

Notes:

Sliced tongue can be purchased from a deli counter. You can also use navel or plate pastrami, and it will be equally delicious.

Description:

Yields 8-10 spring rolls

Description:

Food and Prop Styling by Renee Muller

Photography by Moishe Wulliger

Suggested Recipes

Explore

appetizers apps apricot apricot jam beef bourbon Chanie Nayman dipping sauce egg rolls meat mustard soy sauce
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Michelle Ein •