Mexican Egg Rolls

I was going through all the recipes for the cook book and i though this would be fun to post today. I was asked early in the book process that i need a recipe that would go along with my wontons, and like the wonton the filling is not traditional to the egg roll.

Mexican Egg Rolls

Ingredients

1/2 lb of ground pork
1 medium onion diced
4 gloves of garlic diced
1 red pepper diced
1/2 cup of fresh cilantro chopped stems removed
1 jalapeno minced
1 lime, zest and juice
2 table spoons of olive oil
3 sprigs of fresh oregano, leaves removed from stems
8 oz of Queso Fresco cheese diced
1 15oz can of re-fried pinto beans
1 teaspoons ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon cardamon
1/4 teaspoon cayenne pepper
1 1lbd package of egg roll wrappers

Directions

Bring deep fryer to 350 degrees

In large skillet over medium to high heat add olive oil and onions and cook until tender
Add pork, red pepper and garlic to skillet stir until pork is cooked through and peppers are tender.
Remove from heat and add jalapeno and the dried spices, stir to combined.
In a medium bowl add pinto beans and lime zest and juice, stir to combine
Now add cheese, cilantro and oregano to mixture, stir to combine
Drain pork mixture and add to the beans and cheese, mix well.
On a wooden cutting board place a small prep bowl full of room temp water and have some paper towels handy
Place an egg roll wrapper in front of you on the cutting board in a diamond shape.
Place two table spoons of the filling just below the center of the wrapper towards you. Fold over the point that is closest to to you towards the center tucking in the point under the filling, now fold the side points towards the center over the point you just tucked in. Dab you finger in the water and run it long the remaining point of the wrapper and roll the egg roll towards that point to seal the egg roll.
Repeat until all the filling has been used.
Note: Place the finished uncooked egg rolls on wax paper it will be make it easier to handle when it comes time to fry them.
When frying the egg rolls place only a few in the deep fryer at a time. Leave in the fryer about 2 to 3 minutes or until the egg rolls are a deep golden brown. Like everything the length of time in the fryer can depend on allot of factors so the time will vary on how long the eggs roll are in the fryer.
Once egg roll are removed from fryer place on paper towels.
Serve warm with a nice home made salsa.


A variation on the above egg roll, the Mexican Veggie Roll.

Substitute the pork for 1/2 cups of red cabbage and add 1/2 cup of corn to the ingredients. Cook the corn with the onions, peppers and garlic. And follow the same directions above to make the egg rolls.

Next post on Sunday night

Enjoy cooking