End Zone Egg Rolls with Sour Cream Salsa Verde
By Deen Brothers
- Servings: 30 Egg Rolls
- 1 pound ground chuck
- 2 cups shredded Monterey Jack cheese
- 1 15.25-ounce can corn kernels
- 1 15.5-ounce can black beans
- 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
- 2 cups sour cream
- 3/4 cup prepared salsa verde
- 1/4 teaspoon chipotle chile pepper
- 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 350Ëš for 15 to 20 minutes. You can substitute ground pork or shredded chicken for ground chuck.