Mexican Egg Rolls With Fresh Salsa

Course : Beans
Serves: 12
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1/2 pound tomatillos -- husked and washed
1 large tomato
1/2 medium onion
1 teaspoon fresh cilantro
4 ounces chopped green chiles
1 tablespoon white wine vinegar
1 teaspoon salt -- to taste
1/2 pound mild chorizo
1/2 medium onion -- finely chopped
1 cup refried beans
1 cup monterey jack cheese -- shredded
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon pepper
24 sheets won-ton skins
2 Cup oil for deep frying
1 jar sour cream for topping

Preparation / Directions:

TO MAKE SALSA: Finely chop tomatillos, tomato, onion, and cilantro. Whirl green chiles in food processor or blender until smooth. Mix together tomatillos, tomato, onion, cilantro, green chiles and white wine vinegar. Add salt to taste if desired. Cover and refrigerate 6 hours or overnight. TO MAKE EGG ROLL FILLILNG: Fry chorizo and onion in medium skillet until chorizo is crumbly. Drain well. Add beans, cheese, cumin and cayenne pepper (use more pepper if you like it hotter). Stir until cheese is melted. Let cool to room temperature. TO ASSEMBLE: Place 1 teaspoon of filling close to one corner of won-ton wrapper. Fold corner over filling to cover. Fold over left and right corners, then brush sides and top of triangle with water. Roll, sealing corner. Place on a baking sheet and cover while rest of skins are filled. In a deep pan, pour vegetable oil to depth of 1-inch and heat to 360 degrees. Fry 7 to 8 filled rolls at a time until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Keep warm in a 200 degree oven until all are done. Serve warm with salsa and sour cream. Makes 24 egg rolls. Recipe by Susan Anderson.


Nutritional Information:

73 Calories (kcal); 3g Total Fat; (40% calories from fat); 4g Protein; 7g Carbohydrate; 8mg Cholesterol; 142mg Sodium

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