Tortilla Spring Rolls Recipes

TORTILLA 'SPRING ROLLS'

Steps:

• Combine cabbage, ham, water chestnuts, onions, 2 tablespoons of the plum sauce and oil in a medium bowl; mix well.
• spread remaining 1 tablespoon plum sauce evenly over tortillas.
• Spread about 1/2 C.cabbage mixture on each tortilla, leaving 1/4-inch border; roll up the tortillas and wrap each roll tightly in plastic wrap.
• Refrigerate at least 1 hour or up to 24 hours before serving.
• Cut each tortilla roll into 4 pieces.

TORTILLA ROLLS

Steps:

• Have tortillas at room temperature.
• Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
• Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
• Roll up jelly-roll fashion and wrap each tortilla in plastic film.
• Refrigerate overnight.
• When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
• Serve with salsa.
• Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
• Cook time is chilling time.

SOUTHWESTERN SPRING ROLLS

Steps:

• Combine all ingredients except oil, tortillas, sour cream & salsa, mix well.
• Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito.
• Heat frying pan to med/high heat (I use an electric range and set it to 7).
• Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan.
• Garnish with salsa and sour cream.