Mexican Eggrolls Recipe

How to make it

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• Heat 1 tablespoon olive oil in a large pan over medium heat.
• Stir in scallions and red pepper.
• Cook and stir for 5 minutes, until tender-crisp.
• Mix diced chicken into the pan with onion and red pepper.
• Mix in corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper.
• Cook and stir for 5 minutes, until well blended and veggies are tender.
• Remove from heat and stir in Mexican cheese until blended in.
• Wrap tortillas with a clean, lightly moist cloth, and microwave on high approximately 1 minute or less, until warm and pliable.
• Spoon even amounts of the filling down the center of each tortilla.
• Fold in ends of tortillas; flip top half of tortilla over filling, and then roll it tightly around the filling.
• Secure each rolled tortilla with a toothpick. Spray each roll with cooking spray, getting it on all sides of the tortilla.
• Arrange rolls in a 9 x 13 glass dish that has been sprayed with cooking spray (glass helps brown the rolls as they bake).
• Bake in a hot oven, 425 to 475 degrees, until rolls begin to brown (NOTE: the tortillas will usually brown on the bottom FIRST, so watch that closely so you don’t burn them). When tortilla is browned on one side, flip the rolls and brown the other side.
• If they haven’t browned after 15 minutes in the oven, turn on the broiler and watch them very closely until the tops brown – flip and broil the other side until brown.
• Remove from oven and cut each tortilla in half to serve (making the cut on a slant makes for a pretty presentation).
• Serve with Cilantro Cream Sauce, posted below.
• Cilantro Cream Sauce
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 8 ounces salsa verde
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1 tablespoon garlic powder
• 1 small bunch fresh cilantro, chopped, most of the stems removed
• 1 tablespoon fresh-squeezed lemon or lime juice
• Combine all ingredients in a blender or food processor, and blend until smooth and creamy.
• Store in refrigerator, in covered container, until ready to use.
• Serve with Mexican Egg Rolls, chicken or fish, salad dressing, fresh veggies, on top of a cheeseburger with avocado slices, in sandwich wraps, over scrambled eggs, with tortilla chips, crab cakes, pork filled tortillas, any Mexican dish such as burritos, enchiladas, tacos, chimichangas, etc – let your imagination wander!