Egg Foo Yong with Hash Brown Firecrackers

Refresh hash browns according to package directions.

In a large bowl, mix hash browns, onions, and half of the ginger until thoroughly combined.

Using one at a time, lay egg roll wrapper flat on work surface. Place 4 Tbsps. hash brown mixture in the center and roll. Pinch ends together; hold in refrigerator or freezer.

In a large bowl, mix peppers and sprouts with remaining ginger.

In a large sauté pan over medium-high heat, cook vegetable mixture 5 minutes or until tender. Cool and hold for service.

Per order: Deep-fry 2 egg rolls in 360°F vegetable oil until golden brown. Drain on paper towels; hold hot.

In a well-oiled omelet pan over medium heat, place ¼ cup vegetable mixture; sauté until heated. Add 4 oz. egg; cook 2 minutes or until mixture is set. Place egg on plate with 2 egg rolls; drizzle with 2 Tbsps. teriyaki sauce. Serve.