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Saturday, March 30, 2013

Southwest Eggrolls

I had some leftover egg roll wraps and some ground beef I needed to use, so I came up with this concoction. It turned out quite tasty!!

I realize this isn't exactly healthy, but it is goooooood.

Southwest Eggrolls

1 can black beans, drained and rinsed
1 can mexicorn, drained
1 can Rotel (HOT), drained
~1lb. lean ground beef
~4 ozs. cream cheese
cumin
chili powder
package egg rolls wraps (usually near the produce at the grocery)
vegetable oil (about 1/4 cup)
mexican blend shredded cheese, sour cream or any other toppings you would like to add

Cook the ground beef and drain off excess fat. Mix all the filling ingredients together. (I added the cheese on top before I rolled up the egg roll, but you probably could do it either way.) Give this a good toss.


Heat a skillet over medium high heat with enough oil to cover the bottom of the pan.

Assemble a medium-sized amount of the mixture onto the middle of the egg roll (place diagonally). Top with anything you like.



Roll up the egg roll carefully and dab on some water with your fingers to seal. Place the eggroll in the hot skillet and cook on each side about 3 minutes or until golden brown. Ideally the pan is hot enough so that the roll does not get too soggy. Also, if you are lucky enough to have a frier or Frydaddy or something like that it would probably turn out better. But the way I made these, great reviews!!



Drain the eggroll on a paper towel and serve! YES!



2 comments:

  1. Will have to try. Bet your brother will love it!!!

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    Replies
    1. Give it a try! I just updated the recipe because I forgot to add the spices. Cumin and chili powder to taste. Enjoy!

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