Fiesta Egg Rolls

3/15/2024

Prep Time: 20 Min
Cook Time: 10 Min

Yields: 10 Egg Rolls

WHAT YOU NEED

- - I used leftover rice and chipotle beef mixed together from this recipe www.thehappyveg.ca/recipes/chipotle-beef-rice-cheese-blasted-tacos

1 C English Tex Mex Cheese (Sub Monterey Jack with Jalapenos)
Oil For Frying
P I C O - 1 Roma Tomatoed, seeded & diced, 1/4 Small Red Onion, diced, Handful Fresh Cilantro, chopped, 1/2 - 1 Lime, Himalayan Salt
Chipotle Mayo
S E R V E - Mexican Salsa, Guacamole, Shredded Romaine

NOTES

These can be frozen once rolled in an airtight container for about a month for a future snack attack.
As these were leftovers for me, I linked the original recipe that I had the leftovers from. As long as you've got about 3 cups of filling, you're good to go!
Be careful when frying!

Since my filling was refrigerated, I simply reheated the rice and beef together in a skillet until warmed and folded in the cheese until the filling was gooey and tight. Remove from heat and transfer the filling to a mixing bowl to cool slightly.
In the meantime, prepare the pico and set aside.
When frying, avoid oils with a low smoke point like Olive Oil. Utilize peanut, canola, or any other high smoke point oil to avoid burning.

Fill a small, shallow pot with enough oil to submerge the egg rolls and set it to medium heat. You're looking for the oil to be approximately 360 - 370 F.
Place a small bowl with cold water on your work surface and lay out your first wrapper in a diamond shape with a point facing you. Spoon about 1 1/2 Tbsp. of the cheesy filling in the center of the wrapper. Dunk a finger in the cold water and run it along the edge of the wrapper all the way around. Fold the two sides in on top of the filling and pinch the edges around the filling to seal it in. Fold the point closest to you over the filling, gently tucking the filling back and roll until sealed up. Place the sealed rolls on a parchment lined baking sheet until you're completed. If you have additional filling, make an extra roll or two!

Once your oil is heated, carefully drop in 2 or 3 rolls at a time, making sure not to over crowd the pan. The rolls will need between 1 1/2 and 2ish minutes, flipping half way to ensure they're golden brown on both sides. Once cooked, transfer them to a paper towel lined plate and season with salt. Continue until they're all fried up.
For service, lay a bed of shredded romaine and top with your serving of egg rolls. Drizzle with chipotle mayo and top with the fresh pico. Serve with salsa, guac, or any of your favourite dips / garnishes. ENJOY!