End Zone Egg Rolls with Sour Cream Salsa Verde

End Zone Egg Rolls with Sour Cream Salsa Verde

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For the Egg Rolls:
1 pound ground chuck, cooked and well drained
2 cups shredded Monterey Jack cheese
1 (15.25-ounce) can corn kernels, drained
1 (15.5-ounce) can black beans, drained and rinsed
1 cup prepared salsa
1 (1-ounce) package taco seasoning mix
1 tablespoon ground cumin
30 egg roll wrappers
Vegetable oil for frying

For the Sour Cream Salsa Verde:
Makes about 3 cups
2 cups sour cream
3/4 cup prepared salsa verde
1/4 teaspoon chipotle chile pepper
Garnish: fresh cilantro


For the Egg Rolls:
1. In a large bowl, combine ground chuck, cheese, corn, black beans, salsa, taco seasoning mix, and cumin. Spoon about 3 tablespoons beef mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal.

2. In a large Dutch oven, pour oil to a depth of 4 inches; heat over medium heat to 350˚. Fry egg rolls, in batches, for 5 to 6 minutes or until golden. Drain on paper towels. Serve with Sour Cream Salsa Verde.

For the Sour Cream Salsa Verde:
1 In a small bowl, combine sour cream, salsa verde, and pepper. Cover and chill for up to 3 days. Garnish with fresh cilantro, if desired.

Store cooked eggrolls in zip-top resealable plastic bags in the freezer up to 1 month. Reheat frozen eggrolls on a rimmed baking sheet at 350˚ for 15 to 20 minutes. You can substitute ground pork or shredded chicken for ground chuck.

Servings: 30 Egg Rolls
Prep Time:
Cook Time:
Difficulty: Moderate

from The Deen Bros Good Cooking Magazine

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