Tex Mex Roll Ups Spring Rolls Recipes

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NO-FUSS TEX-MEX ROLL-UPS



No-Fuss Tex-Mex Roll-Ups image

These tasty beef-stuffed tortillas can be ready, from start to finish, in just minutes.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 lb. lean ground beef
2 red peppers, chopped
1 Tbsp. chili powder
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
8 flour tortillas (6 inch)
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet; stir in peppers and chili powder. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat.
  • Heat broiler. Add sour cream and 1/4 cup cheese to meat mixture; mix well. Spoon down centers of tortillas; roll up.
  • Place, seam sides down, in 13x9-inch pan sprayed with cooking spray. Drizzle with dressing; top with salsa and remaining cheese.
  • Broil, 6 inches from heat, 3 to 5 min. or until cheese is melted.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

MEXICAN SPRING ROLLS (EGG ROLLS)



Mexican Spring Rolls (Egg Rolls) image

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

12 spring roll wrappers or 16 egg roll wrappers (, defrosted (Note 2))
Olive oil spray
Enchilada sauce - for dipping ((Note 3))
1 packed cup leftover pulled pork ((Note 1))
3/4 cup grated cheese ((cheddar, tasty or any other good melting cheese))
1/2 cup corn kernels ((canned))
3/4 cup black beans ((canned))
1/2 cup red bell peppers ((capsicum), diced)
1/4 cup coriander leaves
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp onion powder
1/2 tsp salt

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

MEXI-ROLLUPS



Mexi-Rollups image

Simple appetizer that is easy to make and a crowd pleaser!

Provided by Tara K Farley

Categories     Appetizers and Snacks     Wraps and Rolls

Time 15m

Yield 40

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese, or more to taste
1 (8 ounce) jar picante sauce
1 (7 ounce) can chopped green chilies
1 (1 ounce) package taco seasoning
1 (15 ounce) package flour tortillas

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.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE



Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 28 egg rolls

Number Of Ingredients 19

1 (5-ounce) package yellow rice
1 teaspoon salt
1 pound ground hot pork sausage
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can Mexican-style diced tomatoes, undrained
2 cups (8 ounces) shredded Monterey Jack cheese
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning mix
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce, recipe follows
Garnish: fresh cilantro sprigs
2 (10-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
finely chopped fresh cilantro leaves for garnish

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.

MINI MEX ROLLS



Mini Mex Rolls image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 10 to 12 rolls

Number Of Ingredients 13

1 chicken breast, cooked and finely chopped
1/4 cup taco seasoning
1/2 cup water
1 1/2 cups shredded pepper Jack cheese
1/2 cup diced roasted red pepper
1/2 cup chopped pickled jalapenos
1/2 cup corn
1 scallion, chopped
1/2 cup black beans
1 egg
2 tablespoons water
Wonton or egg roll wrappers
Canola oil, for frying

Steps:

  • Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.
  • Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.
  • Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.
  • Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.

TEX-MEX ROLL-UPS (SPRING ROLLS)



Tex-Mex Roll-Ups (Spring Rolls) image

I got this recipe from a girl I work with after she made them for a potluck. They are delicious, but pretty darn spicy! Next time I make them, I plan on adding jalapenos.

Provided by goddessjy1

Categories     Black Beans

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
4 large green onions, finely chopped
1 small red bell pepper, seeded and finely chopped
5 cups shredded romaine lettuce or 5 cups iceberg lettuce
1/2 cup drained and rinsed canned black beans
1/2 cup frozen corn
1/4 cup chopped fresh cilantro
3 tablespoons frank's redhot cayenne pepper sauce
1 teaspoon ground cumin
1/2 cup shredded monterey jack cheese
12 -15 spring roll wrappers, thawed (6 in)
nonstick cooking spray

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.

Nutrition Facts : Calories 84.7, Fat 4, SaturatedFat 1.2, Cholesterol 4.9, Sodium 206.2, Carbohydrate 9.5, Fiber 1.8, Sugar 0.8, Protein 3.3

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