Name: Cranberry Brie Egg Rolls
Prep time: 15 min
Total time: 1 h 15 min
Yield: 1 dz.
Ingredients: 2 tbsp. butter; 2 large yellow onions, very thinly sliced; Kosher salt; 1/2 tsp. finely chopped fresh rosemary; Freshly ground black pepper; 12 egg roll wrappers; 1 1/2 c. canned whole cranberry sauce; 8 oz. brie, thinly sliced; Vegetable oil, for frying; Freshly grated Parmesan, for serving; Freshly chopped chives, for serving

Step 1In a large skillet over medium heat, melt butter. Add onions and a pinch salt and cook, stirring occasionally, until golden, about 30 minutes. Sprinkle with rosemary and season with salt and pepper.

Step 2Set an egg roll wrapper in a diamond shape in front of you and spoon cranberry sauce in the center. Add a slice of brie and a spoonful of onions on top. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers.

Step 3In a large, deep skillet, heat 1" vegetable oil over medium heat until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side.

Step 4Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.

Step 5Serve warm, sprinkled with Parmesan and chives.