TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE
This came from the Southern Living Cook-Off Contest and was adjusted to make a meatless meal. You may use real meat.
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 28 egg rolls
Number Of Ingredients 16
Steps:
- Cook rice according to package directions, using 1 teaspoon salt.
- Cool completely.
- If using soyrizo, there is no need to brown it.
- If using real meat, now is when you would brown it.
- If using meatless patties or crumbles, you would want to heat them.
- Stir together rice,"sausage", black beans, and next 4 ingredients in a large bowl.
- Spoon about 1/3 cup rice mixture in center of each egg roll wrapper.
- Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
- Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
- Pour oil into heavy Dutch oven; heat to 375 degrees F.
- Fry egg rolls, in batches, 2 to 3 minutes or until golden.
- Drain on wire rack over paper towels.
- Serve with Creamy Cilantro Dipping Sauce.
- Garnish, if desired.
- Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.
- Garnish, if desired.
- To freeze: Assemble egg rolls as directed through step 9. Place on a baking sheet and freeze until firm. Transfer to a freezer bag, seal, label and freeze.
- To serve: Thaw in fridge or microwave to thaw for about 3 minutes. Fry as directed.
- Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact.
- Arrange bell pepper on a serving plate, and fill with sauce.
Nutrition Facts : Calories 160.8, Fat 4.8, SaturatedFat 2.6, Cholesterol 21, Sodium 392.1, Carbohydrate 22.5, Fiber 1.7, Sugar 0.5, Protein 6.7
TEX MEX EGG ROLLS
Make and share this Tex Mex Egg Rolls recipe from Food.com.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 1h5m
Yield 8 appetizer rolls
Number Of Ingredients 23
Steps:
- Season chicken breast with salt and pepper (on both sides).
- Grill for 4 to 5 minutes per side or until done.
- In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat.
- Add the red pepper and onion and sauté for a few minutes, until tender.
- Cut the cooked chicken into small cubes and add it to the pepper and onion mixture.
- Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt.
- Cook 5- 10 minutes more, stirring frequently, until everything is heated throughout.
- Remove pan from heat and add the cheese.
- Stir until the cheese is mixed in well and melted.
- Wrap about ten eggroll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.
- Spoon approximately two tablespoons of the chicken mixture into the center.
- Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight.
- If desired, place a toothpick in it to hold, then arrange on a plate.
- Cover the plate with plastic wrap and freeze for at least 6 hours.
- (or overnight).
- Make the dip by combining all ingredients in a bowl.
- Spoon into container and refrigerate until needed.
- Preheat frying oil to 375 degrees.
- Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown.
- Place on a warm plate lined with paper towels to drain.
- Slice each eggroll diagonally and serve with dipping sauce.
Nutrition Facts : Calories 215.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 17.4, Sodium 436.7, Carbohydrate 24.4, Fiber 1.8, Sugar 0.8, Protein 7
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