Ingredients:

Da Kine Hawaiian Sauces & Rubs Smoky Da Rub

Sabrosa Salt Company BBQ Salt

Rocky's Hot Sauce BBQ Hot Sauce

3 tbsp. mayonnaise

1 1/2 tbsp. brown spicy mustard

3-5 slices of ham per egg roll

green onion slices

cheddar cheese (as little or as much as you like)

egg roll wrappers

1 tbsp. breadcrumbs (per egg roll)

1/2 tbsp. flour (per egg roll)

pinch of caraway seeds (optional, but recommended)

1 egg beaten

olive oil

Directions:

1. Place the mayonnaise and mustard in a bowl with about 1/2 tbsp. Smoky Da Rub, pinch of Sabrosa BBQ Salt, 1/2 tsp of Rocky's BBQ Hot Sauce and mix thoroughly.

2. Stack the ham and spread some of the aioli on top. Sprinkle with a little green onion and place a generous amount of cheese at one end. Starting with the end with the cheese, roll up the ham. Place the egg roll wrapper diagonally on a plate and put the ham about 2 inches up from one of the corners.

3. Then wrap the ham in the wrapper for one full rotation. Then bend in the two side corners so it resembles an "open envelope" and the ham is completely sealed on both ends, and then continue rolling until closed. Wet the last point of the "envelope" with a little water to help seal. Place on a plate until all egg rolls are formed.

4. Preheat oven to 300 degrees. Mix the bread crumbs, flour, 1/2 tbsp. Da Kine Smoky Da Rub, pinch of Sabrosa BBQ Salt and 1 tsp of the caraway seeds (per egg roll, so for two egg rolls, double measurements) on a plate and make sure it is mixed thoroughly.

5. Beat the egg in a bowl. Heat about 2 tbsp. of olive oil in a large oven safe pan. Dredge the egg rolls in the egg, then the breadcrumb mixture and place into the pan. Pan-fry for about a 2 minutes until first side of the egg roll is golden brown then continue to pan-fry each additional side for about a minute.

6. Then place the pan directly in the oven for about 2-4 minutes in order to melt the cheese inside.

7. Serve with some more aioli and green onion slices.

Bon Appetit!