Spicy Luncheon Roll Recipes

SPICY LUNCHEON ROLL

Steps:

• Combine ground beef and pork in a mixing bowl.
• Cook bacon lightly with garlic.
• Blot fat from bacon and garlic with a paper towel, add to meat mixture, stir in bread crumbs.
• Crush and dissolve bouillon cubes in boiling water, add to meat mixture.
• Stir in egg, salt, nutmeg, pepper and hot pepper sauce, mix thouroughly.
• Form into a firm 8 x 2 1/2 inch sausage roll.
• Wrap roll in cheesecloth or all purpose cloth.
• Tie ends securely.
• Place on a rack in large saucepan or Dutch oven.
• Add hot water just to cover, add bay leaf, cover and bring to a boil, simmer 1 1/2 hours.
• Lift roll from water and allow to drain.
• Remove cloth.
• Serve hot as a meat loaf or chill and serve as deli luncheon meat.

SPICY SPRING ROLLS

Steps:

• In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
• Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

SPICY SUSHI ROLL

Steps:

• Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
• Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.