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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!
1 medium onion, thinly sliced
oil for sautéing, plus more for frying (optional)
1 pound (1/2 kilogram) sliced pickled tongue (see note)
1 teaspoon Haddar Dijon Mustard
1 teaspoon brown sugar
1/2 teaspoon salt
4–5 scallions, sliced
1/2 cup Tuscanini Apricot Fruit Spread or other apricot jam
2 tablespoons bourbon such as Boondocks Bourbon 8 Years Port Finish
1 teaspoon Gefen Soy Sauce
Make the dipping sauce by stirring together the ingredients with a whisk to combine.
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.
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.
Reheat uncovered. Serve with dipping sauce.
Yields 8-10 spring rolls
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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