Mexican Spring Rolls Egg Rolls Recipes

MEXICAN EGG ROLLS

Steps:

• Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
• Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
• Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
• Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

MEXICAN SPRING ROLLS (EGG ROLLS)

Steps:

• Preheat the oven to 350F/180C.
• Combine the filling ingredients and mix well.
• Place a wrapper diagonally in front of you. Place 1/4 cup of the filling on the bottom half of the wrapper and shape into a log. If you are using egg roll wrappers, use 3 tablespoons per wrapper.
• Roll up the wrapper to halfway, then fold in the left and right sides, then roll to the end, using a little water to seal.
• Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
• Bake for 30 minutes, turning once, until golden.
• Serve with Enchilada Sauce as the dipping sauce.

MEXICAN EGG ROLLS

Steps:

• Chop the chicken into small dices.
• Mix all ingredients together.
• Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
• Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
• Make sure the flap is sealed to keep the filling inside.
• Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
• Cut diagonally and serve with guacamole and sour cream.