Fiesta Eggrolls With Creamy Cilantro Sauce Recipes

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

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.

SOUTHWEST EGG ROLLS

Steps:

• Add all of the dipping sauce ingredients to a food processor and blend until smooth. Add more salsa, if needed, to thin the mixture, or to taste. Refrigerate.
• In a large mixing bowl combine black beans, corn, bell pepper, onion, chicken, garlic powder, chili powder, cumin, and salt and pepper. Taste and add more seasonings if needed, to your liking.
• Stir in shredded cheese.
• Open egg roll wrappers and place a damp rag over them to keep them from drying out.
• Grab one wrapper and place it on your counter with one corner pointing towards you.
• Place 2-3 tablespoons of filling on the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. You can brush the ends of the wrapper with a little bit of water to help it stick together.
• Repeat with remaining wrappers and filling.

AVOCADO EGG ROLLS WITH SWEET CILANTRO DIPPING SAUCE

Steps:

• In food processor, or by hand, finely dice tomatoes, onion and cilantro.
• Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.
• Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.
• Heat 2-3 inches of oil to 350 degrees Cook egg rolls for 3-4 minutes or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.
• To Make Sweet Cilantro Dipping Sauce: Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE

Steps:

• Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
• Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
• Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
• Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
• Serve immediately with cilantro dipping sauce.

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Cook rice according to package directions, using 1 teaspoon salt.
• Cool completely.
• If using soyrizo, there is no need to brown it.
• If using real meat, now is when you would brown it.
• If using meatless patties or crumbles, you would want to heat them.
• 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.
• Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.
• Garnish, if desired.
• To freeze: Assemble egg rolls as directed through step 9. Place on a baking sheet and freeze until firm. Transfer to a freezer bag, seal, label and freeze.
• To serve: Thaw in fridge or microwave to thaw for about 3 minutes. Fry as directed.
• 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.