|
Enjoy these eggrolls with our Courtney Benham Sonoma County Cabernet Franc
Ingredients:
� vegetable oil for frying
� 1 yellow or white onion, cut in rings
� 1 lb. roast beef, cut in strips
� 8 oz. Blue Castello (or your favorite blue cheese)
� 1 package eggroll wrappers (from produce aisle)
� 1/2 cup Courtney Benham Sonoma County Cabernet Franc (or other red wine)
� salt to taste
Pour enough oil in a pan to coat bottom. Cook onions
on medium heat, stirring often until golden brown,
about 15 mins. Add wine and cook until absorbed,
about 10 mins. Remove from heat and cool.
In a bowl, loosely mix beef, onions and blue cheese
to create filling.
Place eggroll wrapper on work surface with points
facing "North", "South", "East" and
"West" (pretending wherever you are facing is
north); Add 3 tbsp filling to center of eggroll
wrapper. Gently bring "South" point up over filling
mound. Then wrap "East" and "West" points over as
well. Dip fingertip in water and moisten "North" flap.
Gently roll over eggroll and seal.
Once eggrolls are all rolled, add enough oil to pan and
completely submerge eggrolls. Heat oil to 350 degrees.
Fry them uncrowded, in batches, until golden brown.
Cool on paper towels and salt to taste.
Wash down with the rest of your bottle of
Courtney Benham Cab Franc!
Download PDF
Back to recipes
|
