Crispy Golden Fried Egg Rolls stuffed with Halifax Style Donair Meat, Diced Tomatoes & Onions, Mozzarella & Provolone Cheese with Donair Sauce and more Donair Sauce on the side to dip. These are great for a Snack or Lunch.
Servings: 12 Eggrolls
Equipment
- 1 Deep Fryer or Pot/Wok fitted with a thermometer
- 1 Large Bowl for the Donair Filling
- 1 small bowl or Tupperware container for the Donair Sauce
- 1 Small Bowl and Brush for the Egg Wash
- 1 Baking Sheet for stacking the Donair Egg Rolls
- 1 Wired Rack for cooling
- 1 Pair of Tongs
Ingredients
- 1 lb Donair Meat - See notes
- 1/2 Med Tomato - Diced
- 1/2 Small Onion - Diced
- 1 C Cheese Blend - or more - 3:1 Mozzarella to Provolone
- 1 C Donair Sauce
- 1 454 g Pack of Egg Roll Wrappers - large egg roll wrappers
Instructions
- Both the Donair Meat & Donair Sauce will need to be made in advance. Preheat the Deep Fryer or a Large Wok filled about 1/2 way with Oil and fitted with a thermometer to gauge the heat. The Oil temperature should be 350 F.
- Slice the Donair Meat into thin strips and then coarsely chop to throw in the bowl for the filling. Dice and wash 1/2 Tomato & Onion. Strain well and add to the bowl with the Donair Meat. Add in the Cheese & Donair Sauce. Mix well.
- Combine 1 Egg White with 1 Tbl of Cold Water and whisk with a fork until frothy. Set aside to use later to brush all edges of the Egg Roll wrappers.
- Lay out all the wrappers side by side and row by row, edges touching. Place about 1/3 C of the Donair Filling in each wrapper. Then roll up each wrapper to seal the length and press the ends to seal. Repeat for each Donair Egg Roll. Lay them out on a baking sheet.
- Deep Fry the Egg Rolls for about 3–5 minutes, or until golden crispy. Flipping them over with tongs by the Egg Roll ends for better control and for even browning. Then strain on a wired rack and let cool. Serve 1-2 Egg Rolls with a side of Donair Sauce for Dipping.
Notes
1 lb of very cold 100 % Halal ground Beef or Lamb can be used to make the Donair Meat. A 50/50 mix of very cold ground Beef & Lamb can also be used. Prepared and cooked as a loaf. Then thinly sliced and chopped to fill the Donair Egg Rolls.
For a much quicker version (Ground Donair Egg Rolls), instead of shaping the donair meat into a loaf and baking it. Fry it up in a pan, breaking it down like you would with ground beef. Let cool and then toss into the bowl with the other ingredients for the Donair Filling.