BEKKI'S MEXICAN EGG ROLLS
This amazingly tasty recipe was given to me by my aunt about 10 years ago. My family has continued to make it often, and it always is a smashing success! It's adaptable for both for meat-eaters and vegetarians, and is great out of the oven and reheats well. It's a terrific dish for football parties and whenever you're attacked by the munchies. A vegetarian version of ground beef can also be used for the filling.
Provided by ChefsFriend
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
- Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
- If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
- Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
Nutrition Facts : Calories 979.9 calories, Carbohydrate 113.3 g, Cholesterol 79.8 mg, Fat 41.7 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 11.7 g, Sodium 1971.9 mg, Sugar 5 g
MEXICAN SPRING ROLLS (EGG ROLLS)
These Mexican spring rolls are so scrumptious you should make a double batch! Made healthier by baking, and stuffed full of the flavours of Mexico. I made this using Mexican Pulled Pork Carnitas because this recipe is part of a series using leftovers. But you can substitute with shredded or diced chicken or beef.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 62 g, Calories 142 kcal, Carbohydrate 19.1 g, Protein 8.7 g, Fat 3.7 g, SaturatedFat 1.9 g, Cholesterol 18 mg, Sodium 393 mg, Fiber 2.3 g, Sugar 4.4 g
MEXICAN EGG ROLLS
Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!
Provided by startnover
Categories Lunch/Snacks
Time 13m
Yield 1 batch
Number Of Ingredients 13
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.
Nutrition Facts : Calories 3110.6, Fat 82.2, SaturatedFat 45.5, Cholesterol 242, Sodium 5031.6, Carbohydrate 462.4, Fiber 50.2, Sugar 18.8, Protein 146.2
MEXICAN EGG ROLLS
Make and share this Mexican Egg Rolls recipe from Food.com.
Provided by Bluewingsloo
Categories Mexican
Time 50m
Yield 24 egg rolls
Number Of Ingredients 13
Steps:
- In a large skillet, start browning ground beef.
- Add onion, green pepper, garlic, jalapenos, salt, chili powder, cumin, and oregano.
- Cook until meat is thoroughly cooked and vegetables are softened.
- Drain off any excess grease, and set aside to cool. Stir in Tabasco and cheese.
- Lay out 1 egg roll wrapper with corner pointing towards you and place 1 heaping T. of the meat mixture into the center of the wrapper.
- Fold bottom point up to cover meat mixture. Fold left and right points into the center. Roll away from you until top point covers the left and right point.
- Brush with egg whites to seal.
- Continue with remaining wrappers.
- Heat oil in deep fryer to 350 degrees. Cook rolls a couple at a time until brown.
- Drain on paper towels.
Nutrition Facts : Calories 177.6, Fat 6.5, SaturatedFat 3.2, Cholesterol 25.6, Sodium 312, Carbohydrate 19.6, Fiber 0.8, Sugar 0.4, Protein 9.4
MEXICAN EGG ROLLS
These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love.
Provided by STEPHANIEJO
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 30m
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 19 g, Cholesterol 42.3 mg, Fat 17.2 g, Fiber 0.6 g, Protein 12.5 g, SaturatedFat 6 g, Sodium 571.3 mg, Sugar 0.7 g
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