This cultural mashup makes a dish that is equally perfect for a weeknight as it is for a party.



Ingredients

Notes

Look for a vegetable blend with corn, black beans, onions, poblano and bell peppers.

Directions

For egg rolls: Mix together egg roll filling ingredients and season to taste with Taco Seasoning. Place 1 egg roll wrapper in front of you on a flat surface. Wet the edges of the wrapper with a small amount of water on your finger. Place about 2 Tbsp. of filling in the middle of the wrap and fold the nearest corner over the filling and pull back to make a tight roll. Fold the side corners toward the center and roll forward till you have a neat egg roll. Repeat with the rest of your wrappers. Avoid stacking filled rolls because the wrappers will begin to stick together.

Heat frying pan with about 1 inch of oil. Once hot, carefully place a few egg rolls at a time in the pan and fry until golden brown, about 2 min. per side. Remove and place on a plate lined with paper towels or a wire rack to keep rolls crispy.

For Sante Fe dipping sauce: Combine all sauce ingredients, adding hot sauce and salt & pepper to taste.

Serving Suggestions

Use any leftover filling to make Southwestern quesadillas. Make egg rolls ahead of time and fry just before serving. Alternatively, freeze and fry whenever you get a craving!

Yields

16 to 20 egg rolls

Thanks To

Sherry Humphrey

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Savory Spice Shop Ingredients
Taco Seasoning 2 floz bottle $4.10
Onion, White, Dehydrated: Granulated 1 oz bag $1.50
Garlic, Dehydrated: Granulated 1 oz bag $2.15
Chili Powder, Mild 1 oz bag $3.20
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Cajun Cayenne Hot Sauce $7.00
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