Egg Foo Yong with Hashbrown Firecrackers

Yield: 36 servings.

Golden Grill® Hashbrown Potatoes
3 cups green onions, fresh, sliced
2 oz. ginger, fresh, minced
72 egg roll wrappers
2 lb. green bell pepper, fresh, 1/4" x 2" julienne
2 lb. red bell pepper, fresh, 1/4" x 2" julienne
4 cups bean sprouts
9 lb. eggs, beaten
4 1/2 cups teriyaki glaze or stir-fry sauce, commercially prepared

Preheat deep fryer to 360°F. Refresh hashbrowns according to package directions.

In large bowl, mix potatoes, onions, and 1/4 cup ginger until thoroughly combined. Using one at a time, lay egg roll wrapper flat on work surface. Place 4 Tbsp. hashbrown mixture in the center and roll. Pinch ends together; hold in refrigerator or freezer. In large bowl, mix peppers and sprouts with remaining ginger.

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

For each serving: Deep-fry 2 eggrolls until golden brown. Drain on paper towels; hold hot. In well-oiled omelet pan on medium heat, place 1/4 cup vegetable mixture; sautè until heated. Add 4 oz. egg; cook 2 minutes or until mixture is set. Place egg on plate with 2 eggrolls; drizzle with 2 Tbsp. teriyaki or sauce. Serve.

Photo Credit: Basic American Foods