Mustard BBQ Egg Rolls

Barbecue sauce has been around since almost immediately after the invention of the grill. Just when you think nothing could possibly be “new,” along comes Jay D’s line of sauces. Tangy and full of flavor, they lend themselves to all kinds of inventive foods. This recipe for BBQ Chicken Egg Rolls is a perfect example of thinking outside the…drumstick.

Mustard BBQ Egg Rolls
by Louise Chiffonade Brescia
Makes 8 Rolls

3/4 pound chicken tenders
2 Tablespoons corn oil
Pinch of salt and pepper
1/2 cup Jay D's Louisiana Molasses Mustard, divided
1 ear of grilled corn
1 Tablespoon grated ginger
1/4 cup chopped red onion
1/4 cup finely diced red bell pepper
1/2 cup shredded napa cabbage
1/4 cup chopped cilantro
1 ripe Haas avocado
8 egg roll wrappers (plus a few extras in case of rips or tears)
2 quarts vegetable oil for deep frying

Brush chicken tenders with oil and sprinkle with salt and pepper. Heat a grill pan over medium-high heat, fire up George Foreman grill (or use backyard grill). Cook chicken on both sides for approximately 3 minutes per side. Brush each tender with Jay D’s Louisiana Molasses Mustard sauce and cook another 2 minutes, repeating on other side. Set chicken aside.

Strip kernels off corn cob into a medium mixing bowl. Add to the bowl the grated ginger, onion, pepper, cabbage and cilantro. Slice chicken tenders into 1/4" pieces. Add to the vegetable mixture with the remaining sauce and combine well.

Heat the oil in a saucepan to 350°F degrees F. Have ready a small cup of water. Slice the avocado and have it ready.

On a cutting board, lay out one of the eggroll wrappers in a “diamond” shape, with one corner facing you. Brush the outer inch of the wrapper with water with a brush or finger. Place 1/4 cup of the chicken mixture into the center of the wrapper and form the filling into a log. Add one slice of avocado. Bring the point of the eggroll wrapper closest to you up over the filling and pack down the filling slightly. Bring each of the right and left points of the wrapper over the log and press to seal. Roll the log up and make sure there are no gaps in the wrapper. Set aside on, seam side down. Repeat with remaining wrappers and filling.

Carefully lower one or two egg rolls at a time into the oil. Fry 1-2 minutes on each side. Set aside on paper towels to drain. Serve immediately or keep warm in a 250°F oven. Additional sauce can be offered for dipping.