TONGUE ’N’ MUSTARD SPRING ROLLS WITH APRICOT-BOURBON DIPPING SAUCE

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!

YIELDS 8–10 SPRING ROLLS

• 1 medium onion, thinly sliced
• oil for sautéing, plus more for frying (optional)
• 1 lb (½ kg) sliced pickled tongue (see note)
• 1 tsp Dijon mustard
• 1 tsp brown sugar
• ½ tsp salt
• 4–5 scallions, sliced
• 8–10 spring roll wrappers

Dipping Sauce

• ½ cup apricot jam
• 2 Tbsp bourbon
• 1 tsp soy sauce

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 5 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°F (220°C) for approximately 20 minutes.
4. Reheat uncovered. Serve with dipping sauce.

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

(Originally featured in FamilyTable, Issue 660)