Wrap 'n' roll

To make the egg rolls, heat sesame oil over medium in a large skillet. Add onion, carrot, and ground beef, sautéing until beef is cooked through, stirring regularly. Stir in garlic, ginger, soy sauce, and water, stirring to incorporate. Top with sesame seeds and shredded cabbage. Cover with a lid and let cabbage steam for a few minutes until wilted and easy to stir. Uncover and remove from heat.

Preheat oven to 400 F. Prep a smooth, dry surface and place a small dish of water nearby. Lay out one egg roll wrap at a diagonal (one of the corner points facing you). Spoon a small amount of filling into the middle of the wrap. Fold the bottom corner on top of the filling, then snugly roll it halfway up. Fold both sides inward toward the middle so it looks like an envelope, then tightly wrap until closed. Dip your finger in the dish of water and run it along the underside of the remaining point to seal the layers together. Place seam-side down on a greased baking sheet, 1 inch apart. Continue with each egg roll wrap until all the filling is gone. For a crispy texture, lightly spray the tops of each egg roll with cooking spray. Bake 20 to 25 minutes, flipping egg rolls halfway through. In a small bowl, whisk together dipping sauce ingredients. Serve dipping sauce with egg rolls.

Use a mandolin or vegetable peeler to shave the daikon radish and cucumber. Heat chicken to desired temperature, then microwave tortillas for 10 to 20 seconds to make them pliable. Begin placing fillings in the center of each tortilla, starting with the lettuce leaves, then chicken strips, daikon radish, cucumber, avocado slices, and blue cheese dressing. Fold the bottom third of the tortilla up toward the top, then fold in each side, tucking one side into the other. 

In a food processor, blend cream cheese, Italian dressing, banana peppers, and Italian seasoning.

Lay out one tortilla on a dry, flat surface. Spread a thin layer of the cream cheese mixture on the tortilla, almost to the edge. Next, evenly spread out a thin layer of ham, then provolone, salami, and pepperoni across the tortilla. Begin tightly rolling the end closest to you toward the middle, creating a log. Repeat with remaining tortillas and ingredients.

Wrap each log in aluminum foil and chill for an hour in the refrigerator. When ready to serve, slice into 1-inch-thick pinwheels. Makes approximately 40 pinwheels.

In a large mixing bowl, dissolve yeast in warm water. Let stand 10 minutes for it to foam up. Add ¼ cup of the granulated sugar, 2 tablespoons of the softened butter, sour cream, salt, and egg to the yeast mixture. Beat with a mixer with whisk attachment at medium speed until smooth.

Leaving ½ cup of flour aside, lightly spoon 3 cups of flour into a measuring cup 1 cup at a time, level off with the flat edge of a knife, and add to the yeast mixture, beating until smooth each time until a soft dough forms. Continue with a stand mixer and switch to a dough hook attachment on medium-low speed (or knead dough by hand on a floured surface). Knead dough, adding 1 spoonful of flour at a time until dough is smooth and elastic and only slightly tacky to the touch, about 2 to 3 minutes in a mixer or 10 minutes by hand.

Place dough in a large bowl coated with cooking spray, turning to coat top of the dough to help it rise. Cover with a tea towel and let rise in a warm place (85 F) for 1 hour or until doubled in size. (This can be done in the oven with a casserole dish filled with steaming water on the bottom rack and the dough on the top rack.) Gently press the dough. If indentation remains, the dough is ready. Punch dough down with your fist, cover, and let rest 5 minutes.

When the dough is ready, mix together cinnamon, ¾ cup of the granulated sugar, and 2 tablespoons of the orange rind in a small bowl. Roll out dough on a lightly floured surface to about 1/4-inch thick and in a slightly rectangular shape. Evenly spread 8 tablespoons (1 stick) of the softened butter across the surface of the dough, all the way to the edges, then evenly pour the cinnamon and sugar mix across butter layer. Starting at the longest side, roll the dough up into a log. Cut log into 16 rolls and place cut-side up in two greased 9-inch round cake or pie pans. Cover with a tea towel and let rise 30 minutes or until doubled in size. At this point, if you’re wanting extra-gooey rolls, pour half and half evenly across the top of rolls, letting it soak down to the bottom of the pan. If you prefer your rolls to be a bit more bread-like, skip that step. Bake uncovered at 350 F for 25 minutes or until golden brown.

In a medium mixer bowl, cream together remaining 4 tablespoons butter, cream cheese, 2 tablespoons orange zest, and orange juice until smooth. Slowly add the powdered sugar, then beat on high until smooth. Frost rolls while they’re still warm (or if not eating right away, warm up refrigerated frosting a bit in the microwave and stir).