- Serves 12
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
egg roll wrappers
black beans, rinsed
chipotle in adobo, minced
cloves garlic, minced
medium onion, diced small
vegetable oil, if frying
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve as an appetizer, or as an entree with rice and refried beans. Use salsa, sour cream, avocado and lettuce as garnishes or dips.