Crispy Tex-Mex Delight with Creamy Cilantro Dip
Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce
🕒 Cook Time: 30 minutes
🕒 Prep Time: 40 minutes
🕒 Total Time: 1 hour 10 minutes
Description:
This Tex-Mex Egg Rolls recipe originated from the Southern Living Cook-Off Contest and has been adapted to offer a meatless alternative, though you have the option to incorporate real meat if desired. Bursting with Southwestern flavors, these egg rolls are filled with a delightful combination of yellow rice, black beans, Mexican-style tomatoes, Monterey Jack cheese, green onions, and fresh cilantro, all wrapped in a crispy egg roll wrapper. They’re served alongside a luscious Creamy Cilantro Dipping Sauce, elevating the flavor experience to new heights.
Recipe Category:
Southwestern U.S.
Keywords:
Less than 4 Hours
Nutritional Information (Per Serving):
- Calories: 160.8
- Fat: 4.8g
- Saturated Fat: 2.6g
- Cholesterol: 21mg
- Sodium: 392.1mg
- Carbohydrates: 22.5g
- Fiber: 1.7g
- Sugar: 0.5g
- Protein: 6.7g
Yield:
28 egg rolls
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow rice | 1 packet |
| Salt | 1 teaspoon |
| Black beans | 1 can |
| Mexican-style tomatoes | 1 can |
| Monterey Jack cheese | 1 block (shredded) |
| Green onions | 2 |
| Egg | 6 |
| Sour cream | 1 cup |
| Garlic cloves | 3 |
| Fresh cilantro | 1/4 cup |
| Salsa | 1 jar |
| Scallions | 3 |
| Fresh cilantro leaves | A handful |
| Egg roll wrappers | 28 |
| Vegetable oil | For frying |
Instructions:
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Cook Rice: Follow the package instructions for cooking the yellow rice, adding 1 teaspoon of salt to the water. Once cooked, allow the rice to cool completely.
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Prepare Filling: In a large bowl, combine the cooked rice, drained and rinsed black beans, Mexican-style tomatoes, shredded Monterey Jack cheese, chopped green onions, minced garlic cloves, and chopped fresh cilantro. Mix well to incorporate all the ingredients.
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Assembly: Take an egg roll wrapper and place about 1/3 cup of the rice mixture in the center. Fold the top corner of the wrapper over the filling, tucking the tip of the corner under the filling. Then, fold the left and right corners over the filling. Brush the remaining corner with beaten egg, tightly roll the filled end towards the remaining corner, and gently press to seal.
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Fry: Heat vegetable oil in a heavy Dutch oven to 375 degrees Fahrenheit. Fry the assembled egg rolls in batches for 2 to 3 minutes, or until they turn golden brown. Once fried, drain them on a wire rack placed over paper towels to remove excess oil.
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Prepare Dipping Sauce: In a food processor, combine sour cream, salsa, chopped scallions, minced garlic cloves, and fresh cilantro leaves. Process until smooth to create the creamy cilantro dipping sauce.
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Serve: Plate the Tex-Mex egg rolls alongside the creamy cilantro dipping sauce. Garnish with additional fresh cilantro leaves if desired.
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Freezing Instructions: To freeze the egg rolls, assemble them as directed through step 4. Place them on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag, seal, label, and store in the freezer. To serve, thaw in the refrigerator or microwave for about 3 minutes before frying as directed.
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Presentation Tip: For an elegant presentation, slice the top off a large red bell pepper, removing the seeds and membrane to create a vessel. Fill the bell pepper with the creamy cilantro dipping sauce and arrange it on a serving plate.
With its vibrant colors, bold flavors, and crispy texture, these Tex-Mex Egg Rolls are sure to be a hit at any gathering or as a delightful appetizer for your next fiesta! Enjoy the fusion of Southwestern and Asian cuisines in every delicious bite, complemented perfectly by the creamy cilantro dipping sauce. Whether you’re hosting a party or simply craving a flavorful snack, this recipe is guaranteed to satisfy your Tex-Mex cravings.
