This recipe is quick, easy and yummy. I wont lie to y'all, it's probably not the healthiest meal in the world. It is fried after all lol. I found this recipe online and I've made them a couple of times, they're always a hit with everyone.
{Google Images - sorry for the poor quality pic, it was the only one I could find}
MEXICAN EGG ROLLS
1 pound ground round
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
24 egg roll skins
1 tablespoon vegetable oil
1 medium green bell pepper, diced
1 to 2 fresh jalapenos, seeded and chopped*
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 pound sharp cheddar cheese, grated
2 large egg whites, beaten
1/2 cup water
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
24 egg roll skins
1 tablespoon vegetable oil
1 medium green bell pepper, diced
1 to 2 fresh jalapenos, seeded and chopped*
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 pound sharp cheddar cheese, grated
2 large egg whites, beaten
1/2 cup water
In a heavy skillet begin to brown ground beef in 1 tablespoon oil.
Add onion, green pepper, garlic, jalapeno(s), salt, chili powder, cumin and oregano. Stir to combine and continue to stir until onion and pepper begin to soften; drain well.
Add water, cover and reduce heat. Continue to cook until dry, approximately 25 minutes.
Remove from heat and stir in grated cheese and Tabasco sauce.
Lay out all 24 egg roll skins flat with points facing you (like a diamond). Place 1 heaping tablespoon of meat and cheese mixture in center of each skin.
Fold bottom point of skin up to cover meat mixture. Fold left and right points into the center. Lastly, fold top point down to form a roll. Brush on beaten egg whites to seal.
Heat oil in deep fryer to 350°F (175°C). Cook rolls a few at a time in the fryer until brown (approximately 1 minute).
Drain on paper towels. I usually serve them with shredded lettuce and pico de gallo. I also make a dipping sauce by mixing a small container of sour cream with an equal amount of salsa. {I can't remember exact measurements lol.} It's really good. (Makes about 24 egg rolls)
When I searched Google for a pic of these egg rolls I found this recipe and I'm def gonna have to try. Don't they look delicious?
{Google Images}
SOUTHWESTERN CHICKEN EGG ROLLS
4 boneless, skinless chicken thighs
1 medium onion, diced
2 cloves of garlic, minced
3 tbsp canola oil
1 cup of frozen corn
1 cup canned black beans, rinsed and drained
4 1/2 oz of canned green chilis
2 serrano chili peppers, stemmed and seeded, finely diced
1/2 cup of cilantro, finely chopped
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
1 cup of shredded colby jack cheese
1 medium onion, diced
2 cloves of garlic, minced
3 tbsp canola oil
1 cup of frozen corn
1 cup canned black beans, rinsed and drained
4 1/2 oz of canned green chilis
2 serrano chili peppers, stemmed and seeded, finely diced
1/2 cup of cilantro, finely chopped
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
1 cup of shredded colby jack cheese
Egg roll wrappers
1 large egg, beaten
4 cups of canola oil
Fresh Guacamole
Fresh Salsa
Begin by adding three tablespoon of oil to a large skillet. Heat on medium to high heat then add in your chicken thighs. Cook for about 6 minutes per side, or until it is fully cooked. Remove and set them on a plate. Add in the onions, garlic, black beans, serrano chilies, green chilis, corn, cumin, and salt and pepper, and mix well. Add a bit of water, and cook on medium to low heat until the onions are tender, and the corn and beans are heated through.
Remove the mixture from the stove, and place into a large bowl and let cool. In the meantime, chop up the chicken thighs into fine pieces. Place the chicken into the bowl with the rest of the ingredients, and now add in the shredded cheese.
Heat a pot of oil on the stove to a medium high heat. Now it’s time to begin wrapping as the oil heats up.
Take a egg roll wrapper, with a point facing you, and add about four tablespoons of the mixture about two inches in from the nearest point to you. Fold over, tucking the mixture in, and begin rolling. When you have about 3 inches remaining, brush the egg mixture on the top most area, and on the sides. Fold over each side, tighten, then do your final roll. Make sure the roll is sealed by gently rubbing the final roll area, and making sure the egg mixture, or what I call the glue, adheres to the wrapper.
Repeat until the mixture is done. This makes about 12 egg rolls.
Add a few of the Mexican egg rolls into the hot oil, and cook until the wrappers are golden brown, about 4-7 minutes. Remove them and let them drain on some paper towel, upright in a strainer, if you can. Repeat.
4 cups of canola oil
Fresh Guacamole
Fresh Salsa
Begin by adding three tablespoon of oil to a large skillet. Heat on medium to high heat then add in your chicken thighs. Cook for about 6 minutes per side, or until it is fully cooked. Remove and set them on a plate. Add in the onions, garlic, black beans, serrano chilies, green chilis, corn, cumin, and salt and pepper, and mix well. Add a bit of water, and cook on medium to low heat until the onions are tender, and the corn and beans are heated through.
Remove the mixture from the stove, and place into a large bowl and let cool. In the meantime, chop up the chicken thighs into fine pieces. Place the chicken into the bowl with the rest of the ingredients, and now add in the shredded cheese.
Heat a pot of oil on the stove to a medium high heat. Now it’s time to begin wrapping as the oil heats up.
Take a egg roll wrapper, with a point facing you, and add about four tablespoons of the mixture about two inches in from the nearest point to you. Fold over, tucking the mixture in, and begin rolling. When you have about 3 inches remaining, brush the egg mixture on the top most area, and on the sides. Fold over each side, tighten, then do your final roll. Make sure the roll is sealed by gently rubbing the final roll area, and making sure the egg mixture, or what I call the glue, adheres to the wrapper.
Repeat until the mixture is done. This makes about 12 egg rolls.
Add a few of the Mexican egg rolls into the hot oil, and cook until the wrappers are golden brown, about 4-7 minutes. Remove them and let them drain on some paper towel, upright in a strainer, if you can. Repeat.
{Google Images}
Now, grab yourself a icy cold margarita (or five) and enjoy!
6 comments:
Oh man....I'll take some of those with a tub of sour cream to dip them in, haha
Looks yummy! and I'll take 5 of those margaritas please :)
Yes! Just what I need...more fried food. Ha! I don't fry often, though, that's what I shared today. Geez! You know what though, when I do fry something, I want yumminess! That's what this is for sure!
I'm with ya, I could eat Mexican seven days a week too! Not even kidding.
You know that sound Homer Simpson makes when he sees donuts? That's what I'm doing right now. Drool and all.
Oh yum, I could eat a few of each right now, even if I have been stuffing myself with Mexican food for the last 4 hours! lol And the Margaritas are at my place, cher! Cheers!
yum yum yum!!! =)
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