Author Notes
A few years ago, I became enamored of egg roll wrappers, and did all kinds of things with them, including making "ravioli" and tiny little sweet turnovers that I pan-fried until crisp. One of the dishes to come out of that period was Mexican Egg Rolls, which took some leftovers from a taco night and put them into a handy, portable mode. I've done them since, several times, for party appetizers, and occasionally to have a couple for dinner with a cold beer, and freeze the remainder. —Kayb
Ingredients
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24
egg roll wrappers
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1/2 pound
ground beef
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1/2 pound
Mexican chorizo
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1 cup
corn kernels
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1 cup
black beans, rinsed
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1 teaspoon
smoked paprika
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1 teaspoon
adobo sauce
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1
chipotle in adobo, minced
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1/2 teaspoon
allspice
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2 teaspoons
cumin
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4-6
cloves garlic, minced
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1/2
medium onion, diced small
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vegetable oil, if frying
Directions
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Brown the ground beef and chorizo (take it out of the skins if it's in links) in a skillet. Set aside to drain on paper towels. Pour off grease and wipe skillet with paper towels.
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Saute the onion and garlic in a little olive oil until translucent and soft. Return meat to skillet and add spices and 1/2 cup water. Cook until well blended and most of the water is evaporated, but meat is not dry.
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Add corn kernels (do not worry about cooking, if fresh; if canned, drain, and if frozen, just thaw). Drain beans and rinse, and add them. Stir.
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Position egg roll wrapper with one corner pointing toward you. Put about 3 tbsp filling in the center, and shape it into a rectangular mound. Fold bottom corner up and side corners in, like an envelope.
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Moisten edges of top corner with water, and fold it down, pressing gently to seal. Lay egg roll, seam side down, on a pan, and repeat with remaining wrappers.
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Rolls may either be fried in about 1/2 inch of vegetable or peanut oil until crispy, turning once when first side is brown, or baked, at least 2 inches apart on cookie sheet, at 400 until brown. It's helpful to brush lightly with oil if you're baking.
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Serve as an appetizer, or as an entree with rice and refried beans. Use salsa, sour cream, avocado and lettuce as garnishes or dips.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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