Ingredients:

Da Kine Hawaiian Sauces & Rubs Smoky Da Rub

Sabrosa Salt Company Cinnamon Cumin Salt

Rockin' Rubs Steak Mojo Blend

Da Kine Hawaiian Pineapple Syrup

Sabrosa Salt BBQ Salt

Da Kine Hawaiian Smoky BBQ Sauce

1 large sweet potato

4 tbsp. butter

3 tbsp. flour

1 1/2 cups chicken broth

2-3 strips of bacon

3 tbsp. bread crumbs

1 egg beaten

4 chicken tenders

4 egg roll wrappers

1/3 cup water

Directions:

1. Bring a pot of water to a boil Peel and cut the sweet potato into quarters and then place into the boiling water and let boil for about 10 minutes until tender to the fork.

2. Place sweet potato into a bowl with 1/2 tbsp. Da Kine Smoky Da Rub, 1/2 tsp Sabrosa Salt Cumin Cinnamon Salt, 1 tbsp. Da Kine Pineapple Syrup and 2 tbsp. butter and mash with a potato ricer or masher until smooth and cover and set aside to cool. Meanwhile, make the gravy.

3. In a pot, melt 2 tbsp. butter in over medium heat. Add 2 tbsp. flour and stir to form a roux. Add the chicken broth, 2 tbsp. Da Kine Smoky BBQ Sauce, and a pinch of Sabrosa BBQ Salt and stir.

4. Bring to a rolling boil to thicken. Lower heat to low, cover and let simmer while you make the dumplings. Make sure to check periodically so it doesn't burn and to stir.

5. Fry the bacon in a large, coverable frying pan on medium heat until crisp- place bacon into pan and turn on heat to medium. Then remove and place on paper towels to remove some of the excess oil and cool. Drain and keep about 2 tbsp. of the bacon grease in the pan, but save the rest in a separate bowl or cup.

6. Combine bread crumbs, 1 tbsp. Rockin' Rubs Steak Mojo Blend, pinch of Sabrosa Salt BBQ Salt, and 1 tbsp. flour in a bowl and mix thoroughly.

7. Beat the egg in a separate bowl. Heat the bacon grease on medium high heat. Once hot, take the chicken tenders and dredge in the flour mixture, then the egg, and then back in the flour mixture and place directly into the pan for 2-3 minutes.

8. Carefully flip the chicken and let fry another 2-3 minutes. Remove from the pan and let sit on a plate with a paper towel for 15-20 minutes until about room temperature.

9. Once the chicken, mashed sweet potatoes and bacon are room temperature you can begin to construct the dumplings. It is important that they be room temperature and not much hotter because this may create holes in your dumplings as the wrappers will become too soft to work with.

10. Begin by positioning the egg roll wrapper in a diagonal. Then place a thin strip of the sweet potato mixture about 3 inches from the edge of the corner. Then add one of the tenders. Top with another thin layer of the sweet potato and then some crumbled bacon on top. Then roll the edge over the filling until all is encased in one revolution of the wrapper.

11. Then fold the edges of the wrapper in, and roll the rest of the way. Wet the final corner's edges as well as the folds with a little bit of water using your finger and press gently to seal the edges like an envelope. Do this until all of the chicken and egg roll wrappers are used.

12. Place about 2 tbsp. of the bacon grease back into the pan and heat on medium high heat. You can also use some oil if you don't have 2 tbsp. left.

13. Once hot, place the egg rolls, seam side down into the pan. Let them fry for 2 minutes and then flip. Fry all of the other sides for about 1 minute each. Add 1/3 cup of water to the pan and then cover and let steam for 3-5 minutes. Let sit for 5 minutes before serving with the gravy.

Bon Appetit!