Baja Eggrolls Recipes

BAJA EGGROLLS

Steps:

• 1. Cook bacon slices until near crisp. Blot well. Save the oil from cooking the bacon to cook the mushrooms.
• 2. Cook the mushrooms in the bacon grease, adding garlic, chipotle powder and sea salt to taste. Drain off oils and thoroughly blot mushrooms on paper towels until dry. Set aside.
• 3. Have all your ingredients around in small bowls or containers before starting to roll the egg rolls. Have a paper towel ready to wipe down your work surface after each egg roll and a small cup of water ready to moisten the egg roll wrapper so it will stick. Do not over-moisten wrappers, however, as they may stick and tear. Positioning the egg roll wrapper in the shape of a diamond, lay out ingredients except cilantro inside wrapper middle bottom quadrant. moisten all exposed area of wrapper on inside of roll. Sprinkle red pepper to taste, and then add your cilantro. You add the cilantro last as it can be a little hard to work with if you add it earlier. Begin at bottom of roll, gently but firmly gather up the roll, bringing up wrapper around ingredients, partially "tucking" the wrapper not around or underneath, but beside the filling. Flatten the side points of the roll, folding them in on top of the roll, securing them by dampening them with water and pressing them gently to the roll. Then, gently, but firmly, roll the egg roll forward onto the rest of its moistened wrapper. Do not pull the wrapper so tight as to tear the roll. Egg roll wrapping is a practiced art. Do not dishearten if you have gaps in your roll at first.
• 4. VERY IMPORTANT!!!! Before proceeding to cook egg rolls, make sure you have everything for dinner in place and your platter with paper towels ready as the egg rolls cook very fast. SAFETY PRECAUTION!!!! Be very careful!! You will be working with extremely hot oil and precautions need to be made to prevent splatter and spillage burns.
• 5. Heat cooking oil to a temperature just below smoking. The hotter the oil is, the less greasy the rolls will be, but you don't want the rolls to burn, either.
• 6. Cook egg rolls quickly in the hot oil. This takes only a minute or two.
• 7. Adjust this recipe as you care to serve 2-4 rolls per person. Four serves as a meal in our hungry household.

SOUTHWESTERN EGG ROLLS

Steps:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

TACO EGG ROLLS RECIPE BY TASTY

Steps:

• Heat oil, add chicken, 1 tsp salt, and 1 tsp pepper. Cook until 60% done.
• Add the taco seasoning, stir to incorporate. Add water and cook until chicken is done.
• Fill egg roll wrapper with cooked chicken, tomatoes, onions and cheese or whatever ingredients you like.
• Roll and seal with egg wash.
• Fry until golden brown.
• Serve with salsa.
• Enjoy!