Saturday, May 05, 2012

Mexican Eggrolls

These are a cinch to make and most ingredients you most likely already have in your freezer and pantry, if not you can substitute for what you have on hand.  I bake my egg rolls to cut down on the calories but if your feeling bad go ahead and fry em'!


  • 12 - 15 egg roll wrappers*
  • 1/4 cup black beans, drained and rinsed
  • 2 tbl minced onion
  • 1/4 cup minced bell pepper
  • 3 tbl frozen corn
  • 1 clove garlic, minced
  • 3 mushrooms, minced
  • 1/4 cup shredded cheese (jalapeno cheddar, monterey jack, queso blanco)
  • 1/2 cup crumbled cooked homemade chorizo or your favorite store bought brand
  • 1 egg (for egg wash)

*You can find egg roll wrappers in the refrigerated produce section of your grocery store.  If for some reason you cant find them just use small tortillas, you may need to warm them before you roll the filling inside.  They will turn out more like taquitos but they will still be good!

Preheat oven to 350 degrees.
In a medium size skillet, drizzle a little olive oil in the pan and saute the pepper, onion and garlic until soft.  Add in the mushrooms and frozen corn and cook until corn has thawed.  Add in the black beans and cooked chorizo and cook until heated through. Finally add in your shredded cheese and remove from heat.  Begin filling your egg roll wrappers.  Place 1 wrapper in front of you at an angle so it's shaped like a diamond.  Place a heaping 2 tbl of the meat mixture in the center of the wrapper and fold over the side ends toward the middle.  Fold over the bottom triangle toward the top and roll up making sure mixture is tucked in the wrapper.  Place on parchment lined cookie sheet.  Continue until all wrappers have been used (if you have leftover mixture have it over your eggs the next morning)!

Brush egg wash over the egg rolls and bake about 15 minutes or until golden.  Or if your up for the fry, fry them until golden and crispy.  Serve with sour cream.


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