Steel Your Heart Away Eggrolls
This was my alltime favorite contest to enter, to qualify and to win – Bob’s Red Mill. You may recognize Bob Moore from the label. The people were great, they treated us all very well, and the prize was SWEET! A trip for two to Scotland!
Here’s Bob and me right after the cookoff. As you can see, he stole my heart. Set in Milwaukee, Oregon, where BRM is headquartered (a small suburb of Portland), 3 of us finalists competed in a 30-minute cookoff for the chance to accompany the BRM Marketing Team to Scotland to compete in the World Porridge Competition, or Golden Spurtle. Hence the name, Spar for the Spurtle.
FYI, a spurtle is a wooden utensil used to stir porridge the good old fashioned way. Here I am with my spurtle all wrapped in ribbon.
It was a comfy, cozy little cookoff full to the brim of onlookers. It took place at Bob’s Red Mill Store and Restaurant.
Here we are cooking our little hearts out. I was in awe of the oat brittle that the gentleman made to the right of me and also excited to cook next to the infamous Camilla Saulsbury, whose touch turns most things to gold.
To be honest, I didn’t think I had a chance in the world to win, and I was happy to make it to the finals. My sweet husband, James, accompanied me, and a great time was had by all.
See the original recipe and article on the Bob’s Red Mill blog HERE. I called my recipe “Steel Your Heart Away Eggrolls” because I used Bob’s Red Mill Steel Cut Oats inside, along with a yummy homemade apple filling.
Once in Scotland, I made them for the judges, along with traditional 3 ingredient porridge (oats, water and salt).
- 1 ½ quarts Peanut Oil
- 1 cup Bob’s Red Mill Steel Cut Oats
- 1 cup Unsweetened Coconut Milk
- ¾ cup Water
- 2 large Granny Smith Apples
- Juice of 1 Lemon
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Cloves
- 3/4 cup Light Brown Sugar, packed
- 2 Tbsp Pure Maple Syrup
- ¼ tsp Sea Salt
- 1/2 cup coarsely chopped Walnuts
- 1/2 cup Golden Raisins
- 12 Eggroll Wrappers
- ¼ cup Powdered Sugar
- Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot to 350 degrees, using a thermometer. Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.
- In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup. Bring to a boil, stirring, add salt and reduce heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
- Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.
- With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.
- Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy. Drain well on paper towels. Repeat with remaining egg rolls. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired. Makes 12