KILT LIFTER EGG ROLLS

Ingredients

For the Marinade

• 4 bottles Kilt Lifter
• ½ tbsp red pepper flakes
• ½ tbsp black pepper
• 6 cloves raw garlic, smashed

For the Filling

• 2 lbs bratwurst
• ¼ cup yellow onion, diced
• 1 yellow onion, sliced
• ½ stick butter
• ½ tbsp fresh Serrano Pepper, finely diced
• 1 block (8 oz) cream cheese
• ½ tbsp mustard seed
• 2–3 cups coleslaw mix
• 1–1½ cups shredded sharp cheddar cheese

For Frying

• Egg roll wrappers
• Water (room temperature, for sealing)
• Oil for frying (vegetable, peanut, or canola)

Instructions

Marinate the Brats (Overnight)

In a large bowl, combine beer, red pepper flakes, black pepper, and smashed garlic. Add brats and refrigerate overnight.

Brown the Brat Crumble

• Remove brats from marinade (reserve liquid and garlic).
• Remove casings.
• Heat a cast iron skillet over medium heat.
• Add brat meat, breaking it apart into a fine crumble.
• Dice the marinated garlic and add to the pan.
• Add ¼ cup diced yellow onion and ¼ cup reserved marinade.
• Cook until browned and crumbly.

Remove mixture to a bowl and set aside.

Cook the Onions

• In the same skillet, add sliced yellow onion to the remaining juices.
• Cook until translucent.
• Add butter and Serrano pepper.
• Cook until soft and slightly caramelized.

Add onions to the brat mixture bowl.

Make the Creamy Beer Base

• Pour remaining marinade into the skillet.
• Add cream cheese and mustard seed.
• Break up cream cheese and whisk lightly as it melts.
• Stir in coleslaw mix.
• Cook until coleslaw softens slightly.

Remove from heat and add to the brat mixture. Stir to combine.

Refrigerate mixture until completely cooled.

Add Cheese

Once chilled, stir mixture and fold in shredded sharp cheddar.

Roll the Egg Rolls

1. Pour oil into a large heavy pot, deep enough to fully submerge egg rolls.
2. Heat oil to 350°F.
3. Place an egg roll wrapper on a flat surface in a diamond position.
4. Spoon filling into the center.
5. Fold bottom corner over filling and tuck tightly.
6. Fold in both side corners.
7. Dip finger in water and brush edges.
8. Roll tightly to seal completely.

Fry

• Carefully place egg rolls into hot oil.
• Fry until golden brown and crispy (about 3–5 minutes).
• Remove and drain on paper towels.

Serve With:

• Spicy mustard
• Beer cheese dip
• Or your favorite BBQ sauce