Ingredients
2 tbsp. butter
2 large yellow onions, very thinly sliced
Kosher salt
1/2 tsp. finely chopped fresh rosemary
Freshly ground black pepper
12 egg roll wrappers
1 1/2 c. canned whole cranberry sauce
8 oz. brie, thinly sliced
Vegetable oil, for frying
Freshly grated Parmesan, for serving
Freshly chopped chives, for serving
Preparation
Step 1In a large skillet over medium heat, melt butter. Add onions and a pinch salt and cook, stirring occasionally, until golden, about 30 minutes. Sprinkle with rosemary and season with salt and pepper. Step 2Set an egg roll wrapper in a diamond shape in front of you and spoon cranberry sauce in the center. Add a slice of brie and a spoonful of onions on top. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers. Step 3In a large, deep skillet, heat 1" vegetable oil over medium heat until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Step 4Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls. Step 5Serve warm, sprinkled with Parmesan and chives.
Have you made these yet? Let us know how it went in the comments below!
