BEKKI'S MEXICAN EGG ROLLS
This amazingly tasty recipe was given to me by my aunt about 10 years ago. My family has continued to make it often, and it always is a smashing success! It's adaptable for both for meat-eaters and vegetarians, and is great out of the oven and reheats well. It's a terrific dish for football parties and whenever you're attacked by the munchies. A vegetarian version of ground beef can also be used for the filling.
Provided by ChefsFriend
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
- Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
- If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
- Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
Nutrition Facts : Calories 979.9 calories, Carbohydrate 113.3 g, Cholesterol 79.8 mg, Fat 41.7 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 11.7 g, Sodium 1971.9 mg, Sugar 5 g
MEXICAN EGG ROLLS
Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!
Provided by startnover
Categories Lunch/Snacks
Time 13m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Chop the chicken into small dices.
- Mix all ingredients together.
- Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
- Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
- Make sure the flap is sealed to keep the filling inside.
- Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
- Cut diagonally and serve with guacamole and sour cream.
Nutrition Facts : Calories 3110.6, Fat 82.2, SaturatedFat 45.5, Cholesterol 242, Sodium 5031.6, Carbohydrate 462.4, Fiber 50.2, Sugar 18.8, Protein 146.2
TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 28 egg rolls
Number Of Ingredients 19
Steps:
- Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
- 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.
- Process first 5 ingredients in a food processor until smooth. Garnish, if desired. 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.
MEXICAN EGG ROLL
Turn a one-egg omelette into a wrap and slather on some salsa for a low-carb alternative to a flatbread or sandwich. A quick and easy vegetarian snack
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Lunch, Snack
Time 15m
Number Of Ingredients 4
Steps:
- Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
- Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold - you can keep it for 2 days in the fridge.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
MEXICAN EGG ROLLS
Make and share this Mexican Egg Rolls recipe from Food.com.
Provided by Bluewingsloo
Categories Mexican
Time 50m
Yield 24 egg rolls
Number Of Ingredients 13
Steps:
- In a large skillet, start browning ground beef.
- Add onion, green pepper, garlic, jalapenos, salt, chili powder, cumin, and oregano.
- Cook until meat is thoroughly cooked and vegetables are softened.
- Drain off any excess grease, and set aside to cool. Stir in Tabasco and cheese.
- Lay out 1 egg roll wrapper with corner pointing towards you and place 1 heaping T. of the meat mixture into the center of the wrapper.
- Fold bottom point up to cover meat mixture. Fold left and right points into the center. Roll away from you until top point covers the left and right point.
- Brush with egg whites to seal.
- Continue with remaining wrappers.
- Heat oil in deep fryer to 350 degrees. Cook rolls a couple at a time until brown.
- Drain on paper towels.
Nutrition Facts : Calories 177.6, Fat 6.5, SaturatedFat 3.2, Cholesterol 25.6, Sodium 312, Carbohydrate 19.6, Fiber 0.8, Sugar 0.4, Protein 9.4
CHORIZO-QUESO EGG ROLLS
Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing takeoff on my favorite Mexican entree. -Kari Wheaton, South Beloit, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- For dipping sauce, in a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving., Crumble chorizo into a large skillet; cook for 6-8 minutes over medium heat or until fully cooked. Drain. Stir in the queso fresco, enchilada sauce and chilies., Position a wonton wrapper with one point toward you. Place 2 teaspoons of filling in the center. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with dipping sauce.
Nutrition Facts :
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- Heat the olive oil in a large skillet then add chicken, cumin, chilli powder, cayenne pepper and cook until chicken is no longer pink, stirring occasionally. Add bell pepper, frozen corn, kale and salsa. Cook for 2 minutes or until peppers are tender. Add green onions, parsley and season with salt and pepper.
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