Tex Mex Roll Ups Spring Rolls 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.

TEX-MEX ROLL-UPS (SPRING ROLLS)

Steps:

• Heat oil in large nonstick skillet over medium heat. Add green onions and bell pepper; cook and stir 2 minutes or until tender. Stir in lettuce, beans, corn, cilantro, Frank's RedHot Sauce and cumin. Cook 3-5 minutes or until liquid has evaporated, stirring occasionally. Cool 15 minutes. Stir in cheese.
• Preheat oven to 400 degrees F. Grease large baking sheet.
• Place 1 wrapper on work surface like a diamond, with corner at bottom, keeping remaining wrappers covered with plastic wrap. Place about 2 tbsp filling across center. Brush edges of wrapper with cold water. Fold bottom corner of wrapper up over filling. Fold in and overlap the opposite right and left corners to form log. Continue rolling tightly up. Repeat with remaining wrappers and filling.
• Place rolls on prepared baking sheet. Lightly spray rolls with cooking spray. Bake 15 minutes or until golden brown and crispy, turning halfway through baking time.

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

TEX MEX EGG ROLLS

Steps:

• Season chicken breast with salt and pepper (on both sides).
• Grill for 4 to 5 minutes per side or until done.
• In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat.
• Add the red pepper and onion and sauté for a few minutes, until tender.
• Cut the cooked chicken into small cubes and add it to the pepper and onion mixture.
• Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt.
• Cook 5- 10 minutes more, stirring frequently, until everything is heated throughout.
• Remove pan from heat and add the cheese.
• Stir until the cheese is mixed in well and melted.
• Wrap about ten eggroll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.
• Spoon approximately two tablespoons of the chicken mixture into the center.
• Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight.
• If desired, place a toothpick in it to hold, then arrange on a plate.
• Cover the plate with plastic wrap and freeze for at least 6 hours.
• (or overnight).
• Make the dip by combining all ingredients in a bowl.
• Spoon into container and refrigerate until needed.
• Preheat frying oil to 375 degrees.
• Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown.
• Place on a warm plate lined with paper towels to drain.
• Slice each eggroll diagonally and serve with dipping sauce.