Tex Mex Roll Ups Spring Rolls Recipes

Steps:

• Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet; stir in peppers and chili powder. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat.
• Heat broiler. Add sour cream and 1/4 cup cheese to meat mixture; mix well. Spoon down centers of tortillas; roll up.
• Place, seam sides down, in 13x9-inch pan sprayed with cooking spray. Drizzle with dressing; top with salsa and remaining cheese.
• Broil, 6 inches from heat, 3 to 5 min. or until cheese is melted.

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.

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

Steps:

• Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.
• Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.
• Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.
• Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

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.