Tuesday, October 9, 2012
cheesy taco egg rolls w/ spicy sour crema
i love eggrolls they are one of my favorite things from an asian restaurant.. and making them at home is easy.. see my recipe here.. now i like to fill them with other interesting combinations.. this time i made my taco meat and since i had left over egg roll wrappers.. this dish was born.. it was really good.. i will be making these again as an appetizer for sure next family gathering..
cheesy taco egg rolls
prep time: 10 minutes
cooking time: 10 minutes
servings: 12 appetizers
1 lb. ground turkey (or beef)
taco seasoning either pre-packaged or make your own (recipe below for mine)
1/2 cup water
pico de gallo (my recipe here..)
shredded cheddar cheese
oil for frying
spicy sour cream (i take 1 cup of low fat sour cream 1-2 tbls. of pico pica (hot sauce) and whisk together.. cover and put in the fridge until ready to use)
salsa (optional for dipping)
gaucamole (optional for dipping)
in a medium pot over medium high heat brown your ground turkey until no longer pink.. take 1-2 tbls. of the taco seasoning and mix well with the meat.. add 1/2 cup of water and heat for about 5 minutes.. you don't want it liquidy if you use ground beef you probably need to drain it before adding the seasoning and water..) remove heat and allow to cool.. then pre heat oven to 400 degrees (f).. then have a little bowl of water ready and get out your egg roll wrappers once the above mixture has cooled.. take your wrapper have a corner facing you.. should look like a diamond.. put about 1 1/2 tbls. of taco meat across the center of the egg roll wrapper.. (corner to corner) then add your pico and cheese.. (if you check out this website here there are step by step photos...) now fold the bottom up and over the filling.. fold in the two side corners, making it like an envelope.. dab your finger in the bowl of water and run along the exposed corner then roll everything up like a burrito.. place seem side down on a baking sheet.. once they are all made heat 2 tbls. of oil in an iron skillet.. (your not deep frying your pan frying..) once the oil is hot fry them for about 2 minutes each side they should be lightly browned on all sides. i then placed them on a lined baking sheet and placed them in oven for about 4-5 minutes to get them extra crispy..
2 tblsp. of chili powder
1/2 tsp. each of garlic powder, onion powder and paprika
2 tsp. each of cumin and crushed red pepper
salt and pepper to taste
mix all together and store in an air tight container any left overs.