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Mexican Egg Rolls with Fresh Salsa


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½ pound tomatillos, husked and washed

1 large tomato

½ medium onion

1 teaspoon fresh cilantro

1 can (3 ½ or 4 ounces) chopped green chiles

1 tablespoon white wine vinegar

Salt to taste (if desired)


Finely chop tomatillos, tomato, onion, and cilantro.  Whirl green chilies in food processor until smooth.  Mix together tomatillos, tomato, onion, cilantro, green chiles, and white wine vinegar.  Add salt to taste is desired.  Cover and refrigerate 6 hours or overnight.


Egg Rolls:

½ pound mild chorizo

½ medium onion, finely chopped

1 cup refried beans

1 cup shredded Monterey jack cheese

¼ teaspoon ground cumin

1/8 teaspoon cayenne pepper

24 won-ton skins

Oil for deep frying

Sour cream for toping


Fry chorizo and onion in medium skillet until choizo 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.

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 – 8 filled rolls at a time until golden brown, 2 – 3 minutes.  Remove and drain on paper towels.  Keep warm in oven until all are done.  Serve warm with salsa and sour cream.  Makes 24 egg rolls.


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