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Volcano Roll Dip Roll-Ups
Recipes
Volcano Roll Dip Roll-Ups
12 servings
25 minutes total

Ingredients

  • 12 large slices white (or sourdough) sandwich bread
  • ¼ cup egg substitute (or 1 large egg)
  • 2 cups Deli Volcano Roll Dip
  • 4 tablespoons ghee (clarified butter), divided
  • ½ cup yum-yum sauce (or sriracha mayonnaise)
  • ¼ cup sliced fresh green onions
  • 2 tablespoons toasted sesame seeds (optional)

Steps

    1. Remove crusts from bread, then roll each slice out to ⅛ inch thick. Arrange slices on work surface and brush edges with egg. Place about 2 tablespoons dip on lower half of each slice, roll up, and press edge to seal.
    2. Heat 2 tablespoons ghee in large sauté pan on medium 4–5 minutes. Place 6 rolls in pan; cook 6–8 minutes, turning occasionally, until golden and 165°F. Drain on paper towel–lined plate. Repeat with remaining 2 tablespoons ghee and 6 rolls.
    3. Drizzle with sauce; sprinkle with green onions and sesame seeds, if using. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 330, Total Fat 20g, Sat Fat 5g, Trans Fat 0g, Chol 25mg, Sodium 300mg, Total Carb 35g, Fiber 1g, Total Sugar 8g, (Incl. 7g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 8%, Potassium 2%