Mexican Egg Rolls

I saw Rachel Ray make a similar recipe for these egg rolls and thought I would give them a try – but being fresh off the plane from California, I thought I would give them a  try with a mexican twist. The neat part about these egg rolls is you use regular sandwich bread for the wrap! Most of us don’t keep egg roll wraps handy, but we all have a loaf of bread in the pantry.  I am all about recipes that utilize items you already have without having to buy extra. You cut the edges of the bread and roll out to a thin square. Can it get any easier than that? Recipe is below, feel free to ask questions in the comments.

Mexican Egg Roll Recipe

Makes 8 Servings

Ingredients:

  • 8 slices of bread
  • 1 cup vegetable oil
  • 1/2 cup black beans
  • 1/4 cup chopped red onion
  • 1/4 cup chopped tomato
  • 1/4 cup chopped bell pepper (any color will do, I used orange)
  • 1 tablespoon taco seasoning
  • 1/4 cup shredded cheddar cheese

Salsa Ranch Dipping Sauce:

  • 1/2 cup ranch dressing
  • 1/2 cup salsa

Cut edges off each slice of bread. Roll into 8 flat pieces. Sauté black beans and vegetables in a small saucepan with a little olive oil over medium-low heat. Add taco seasoning. Stir until thoroughly heated and remove. Place a spoonful of bean mixture on each flattened piece of bread. Top with a pinch of cheese. Fold piece of bread over, forming pocket. Seal the edges together. Heat the vegetable oil on medium heat in a large sauce pan. Once oil starts popping, place egg rolls in the oil.  After a few minutes, using tongs, flip egg rolls.  After a few minutes, remove from saucepan and place onto a paper towel to absorb oil. Mix ranch dressing and salsa together for the Salsa Ranch dipping sauce.

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