Gochujang Chik'n Molasses Egg Rolls

Serve with remaining glaze as a dipping sauce.

Combine all ingredients in a saucepan over medium heat. Bring to a boil. Once gochujang and brown sugar have fully dissolved, reduce heat to medium low for 5-8 minutes.*

Reserve half for a light glaze over Sweet Earth Korean BBQ chik’n, rice and veggies to accentuate flavors and set the other half to the side for dipping the finished egg rolls in.

*If sauce becomes too thick you can dissolve with a little water at a time until desired consistency is achieved.

Preheat a lightly oiled pan over medium heat. Once hot, add Sweet Earth Korean BBQ Chik’n and stir fry for about 5 minutes.

Once chik’n is heated through and slightly browned, transfer to mixing bowl followed by half of the gochujang glaze, rice, cabbage, carrots, green onion, sesame seeds and lime juice. Mix to combine.

In a small bowl, combine eggs with water and whisk together.

On a clean work surface, place square egg roll wrapper on a flat surface in a diamond configuration (so that a corner is facing toward you).

Place 1-2 tbsp filling on the lower third of the wrapper.

Roll the corner closest to you over the filling once, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper. Next, fold over both the left and right sides of the wrapper towards the middle.

Brush the egg wash over the opposite corner of the egg roll wrapper, taking care only to brush it on the wrapper itself.

Now, with your fingers on top of the roll, continue tightly rolling the egg roll into a cigar shape until completely sealed.

Place the finished egg roll sealed side down on a wooden cutting board or a sheet pan lined with parchment paper. Repeat until you’ve assembled all the egg rolls.

Prepare oil in a heavy bottomed pan set over medium heat until oil begins to shimmer 5-7 mins.

Fry rolls in batches until complete, rotating every 30-45 seconds until browned on all sides. Be sure to not over crowd pan while frying.