Sunday, April 21, 2013

Southwestern Egg Rolls with Cilantro Dipping Sauce


This month the Allrecipes Allstars Ambassadors received Herdez® Cooking Sauces.  I got the Classic Chipotle and Roasted Pasilla Chile. The Chipotle one has definitely got some ZING.  I felt it was best suited for the recipe I came up with.  I have had a few versions of different restaurants Southwestern Egg Rolls and I used the corn and black bean salad from my Grocery deli as a shortcut so I wouldn't have to do all the chopping. AND these are BAKED not FRIED!!!  Double Score.  I created a Cilantro sauce to help cool the sting from the Chipotle or to just add another layer of flavor.

Southwestern Egg Rolls with Cilantro Dipping Sauce
by JennyMac's LipSmack

1 lb ground beef
1 jar Herdez® Classic Chipotle Mexican Cooking Sauce
2 green onions, chopped
1 cup corn and black bean salad (or see note to make own)
1 pkg. egg roll wrappers
1 egg, beaten with 1 tsp. water
oil for coating
Cilantro Sauce:
1/2 c. chopped cilantro
2 green onions, chopped
1/4 cup sour cream
1/4 cup mayonnaise
salt and pepper to taste
1.  Preheat oven to 375 degrees
2.  Brown ground beef with green onion.
3.  Add Herdez® Classic Chipotle Mexican Cooking Sauce and cook until reduced. Set aside to cool.
4.  Add Corn and Black Bean Salad (a mixture of yellow corn, black beans, chopped red pepper, green pepper, onions and lime juice.
5.  Put one egg roll wrapper on cutting board. Turn, so it's a DIAMOND not SQUARE. Coat edges with beaten egg with basting brush.  Place 1-2 Tbsp of mixture on bottom of Diamond.  Fold up bottom point to just cover the mixture. Fold over each side (should resemble an open envelope).  Now roll up fold to the top tip of that "envelope/diamond"  Use fingers to press edges so egg can start the wrapper edges to stick to itself.
6.  Brush each egg roll with oil of choice.
7.  Bake for 10-15 until golden.
8.  While baking put cilantro, sour cream, onions, mayo in a food processor.  Blend until smooth.
9.  Serve cilantro dipping sauce with egg rolls for cool finish to with the ZIP of the Herdez® Chipotle Cooking Sauce.


Cook's Notes:
To make your own Corn Salad: 
Corn and Black Bean Salad can be found in your in your grocery store's Deli, perhaps near the potato salad?  If not, don't worry.  You can use canned or frozen corn.  Drain a can of black beans.  Chop up one red, one green pepper and one onion.  Squeeze one lime on chopped stuff. Mix it all up.  Reserve 1 to 1-1/2 cups of salad to put in your beef with Herdez®.  Eat the remainder of your salad another time or as a side.

These were a keeper!  I was shocked K-man loved the cilantro sauce.  No everyone is a FAN of cilantro.  I know it took me awhile to develop a taste for it.  I swore K-man was gonna ask for Ranch instead.  I believe the word he used was "Killer".  I'll take it.

Caliente!

2 comments:

Amber MacNeil said...

I'm not familiar with many spices, but I do know that I do not enjoy the taste of cilantro. Is there another spice or herb that you could suggest? This looks really yummy!!! :-)

Jenny MacKinnell said...

The beauty of spices is that you can use whatever you enjoy. Cumin would echo the Tex-Mex flavors.