RECIPE: Eggroll Nachos

INGREDIENTS

1 ½ tb sriracha, Huy Fong VE 055242
1 ½ tb mayo, Wilsey VE 011790
3 each vegetable eggrolls, Golden Tiger VE 038556
1 tb chili crisp, Mr. Bing VE SPEC 044891
1 oz pickled red onion, Savor Imports VE SPEC 045236
1 tb scallion, thinly sliced, Western VE 006260
1 tsp sesame seeds, McCormick VE 059544

DIRECTIONS

Combine the sriracha and mayo- reserve to the side.

Fry eggrolls until golden brown and crispy- drain well. Slice each eggroll, on a bias, into 3 pieces each and arrange on a serving platter, overlapping slightly to resemble nachos.

Drizzle evenly with chili crisp and spicy mayo. Top with pickled red onion, scallion, and tuxedo sesame seeds. Serve immediately.

PER ORDER:

Yields 1 appetizer portion

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