End Zone Eggrolls with Creamy Salsa Verde

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End Zone Eggrolls with Creamy Salsa Verde

By The Deen Bros.

If y’all know anything about us, you know we love Georgia Football. Heck, we love all football…we’ve even been known to watch a powder puff game or two back in the day. One of the best things about college football season is tailgating! There’s something about hanging out in a parking lot with your friends and eating food out of plastic containers or fresh off the grill that makes us both say YUM! Maybe it’s more of a guy thing, but it’s definitely a sure thing for the best Saturday afternoon in the fall!

This is one of the many tailgating recipes found in this issue of our magazine, The Deen Bros. Good Cooking. It’s packed with recipes and tips for making your football season a winner! Go Dawgs!

End Zone Egg Rolls with Sour Cream Salsa Verde
Makes 30 egg rolls

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.

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
Sour Cream Salsa Verde (recipe follows)

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.

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

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.

*We used Spice Islands chipotle chile pepper.

Other Great Tailgating Recipes:
Grilled Cheesy Olive Bread
Bobby’s Pickled Shrimp
Mini Pork Sandwiches
Naked Buffalo Wings
Fig Balsamic Pork Tenderloin Sliders
Lightening Fast White Bean Dip
Hot and Spicy Refried Bean Dip

Look for more tailgating recipes at thedeenbros.com.
Read Jamie’s take on the best season of the year…TAILGATING SEASON

Reader Comments:

I can’t believe you would say this about Paula’s home cooking. Possible you haven’t been cooking as long as I have and loving it. We were in Savannah in February and so enjoyed going to The Lady & Sons. We enjoyed the good food and the wonderful experience. I watched my Granny and me mom cook for years, opening a can of vegetables, fruit or whatever the case might have been. Even though both canned a lot in the summer there were times when a recipe used a store bought ingredient, but it’s how you cook that item or the recipe that you add it to. I did not see the buffet as being canned goods at all. In fact, we are ready to go back to Savannah possibly in the spring or summer and will definitely go back to Paula’s and also Uncle Bubba’s. It’s just down home good Southern cooking. My husband and I both loved it.

By Kay Wangler on September 15, 2010

Oh lord I cant wait to try these. Sounds wounderful

By Karyn on September 14, 2010

Ill fix this when our SAINTS go marchin the Superbowl for a REPEAT! TWODAT! WHODAT!

By Beverly Ronquillo on September 14, 2010

i am surprised that you don’t put tomatillos in yur salsa verde,if you plant them at home give them plenty of room,one row spreads out to take up 3 to 4 rows.

By jolynne whiteman on September 14, 2010

Oh YUMMO - These look fantastic. Thank you for sharing.

By Heather Stokes on September 14, 2010

I wiould love to know if you have any recipes for finger foods & sandwiches that are low fat.I just love the way you cook & have used alot of your recipes but I really need to lose about 40 pounds & love all the foods that put the weight on so can you please help?I would love some down home tastey food that does not have alot of calories!
Thanks Janet

By Janet Napier on September 14, 2010

This comment is to express my disappointment with the food at the Lady and Sons in Savannah. Do not get me wrong I love Ms Paula Deen but recently stopped to eat on the way to Orlando. Lunch consisted of the buffet whicbh to my disbelief had can vegetables and can peaches in a cobbler that I so long to taste made by Ms. Deen. Why? She is coming to myb town and I hate that others agree food is not up to par for renoun chefs. Help me see what is right not wrong to wait hrs for this type of food.

By michele lewis on September 14, 2010

I love it!

My hubby is also a Dawg fan, so I made this for him and he loved it!

By Pam on September 14, 2010

Pauladeen.com

End Zone Eggrolls with Creamy Salsa Verde