Tex-Mex Egg Rolls with Baja Sauce Recipe
These Tex-Mex egg rolls are not the delicious menu darlings made famous by Chili’s. They might actually be better. I don’t claim that frivolously either — I’m a sucker for their Southwestern Eggrolls.
And while this recipe clearly borrows from the franchise appetizer, these egg rolls find their fusion inspiration a little more south. Skipping the chicken, spinach, black beans and bell peppers, they try to stay true to Tex-Mex tradition: meat, beans and cheese. If somehow cowboys from 1890 Texas opened a casual dining restaurant today, this would be their killer app.
Of course, the guests at this particular casual dining restaurant would find the menu to have an absolutely bizarre emphasis on beef jerky and high-proof whiskey but with these Tex-Mex egg rolls on the menu and a good happy hour, success would be all but certain. These are deeply gratifying appetizers, I promise you won’t need a tin cup full of frontier whiskey to make them amazing.
Stuffed with simple but hearty ingredients like ranch beans, spicy ground sirloin and cheese, this is a meal to satisfy any hoss. If the smashed avocado and lime don’t temper the spice enough for you, a creamy side of Baja dipping sauce made with fresh lime and cilantro almost certainly will.
Image: ForkingSpoon
Tex-Mex egg rolls with Baja sauce recipe
These Tex-Mex egg rolls aren't the delicious menu darlings made famous by Chili's and the Cheesecake Factory. They may be just a bit better.
Ingredients
Instructions
Preheat a Dutch oven or electric fryer filled with 2 to 3 inches of cooking oil to 375 degrees F. You can use a candy/deep fry thermometer to verify the temperature if you're not using an electric fryer.
Cook the ground sirloin
In a medium nonstick skillet over medium to high heat, cook the ground sirloin for 8-10 minutes, continually breaking the sirloin apart with a wooden spoon or spatula, or until no trace of pink remains. Drain any excess grease. Reduce the heat and add a tablespoon of water and the taco seasoning mix. Simmer for an additional 4 to 5 minutes.
Mash the avocado
In a small bowl, mash the avocado and lime juice with a fork until the mixture is smooth. Some small avocado chunks are fine.
Fill the egg rolls
Lay out an egg roll wrapper with one corner facing you. In the center of the wrapper, spread about a 1-1/2 tablespoons of avocado horizontally across the egg roll, leaving some space from the corners. Top with 2 tablespoons of sirloin, 1 tablespoon of beans and about a teaspoon of mexican blend cheese.
Wrap the egg rolls
Fold the left and right corners over the egg roll mixture, then fold the corner facing you over the mixture until the three corners meet in the middle. Using a small basting brush (or your finger) apply the egg wash mixture to the outside of the folded corners and to the interior side of the open corner. Carefully roll the mixture forward until the wrap is tight and sealed completely. Repeat for the remaining egg rolls.
Fry the egg rolls
Working in batches, submerge the egg rolls in the frying oil using a wire skimmer. Cook for about 6 to 7 minutes or until the egg rolls are crispy and golden brown. Remove them from the oil and place them on a plate lined with paper towels to drain any excess grease. Repeat for the remaining egg rolls.
Make the Baja sauce
In a large bowl, mix together the sour cream, mayonnaise, taco seasoning, jalapeño, lime and cilantro until all the ingredients are well combined.
Notes
Baja sauce is just one of the many sauces that pair well with these tasty treats. Try them with a creamy cilantro dipping sauce, queso sauce or even Ranch dressing mixed with salsa.
Ingredients
Directions
Preheat a Dutch oven or electric fryer filled with 2 to 3 inches of cooking oil to 375 degrees F. You can use a candy/deep fry thermometer to verify the temperature if you're not using an electric fryer.
Cook the ground sirloin
In a medium nonstick skillet over medium to high heat, cook the ground sirloin for 8-10 minutes, continually breaking the sirloin apart with a wooden spoon or spatula, or until no trace of pink remains. Drain any excess grease. Reduce the heat and add a tablespoon of water and the taco seasoning mix. Simmer for an additional 4 to 5 minutes.
Mash the avocado
In a small bowl, mash the avocado and lime juice with a fork until the mixture is smooth. Some small avocado chunks are fine.
Fill the egg rolls
Lay out an egg roll wrapper with one corner facing you. In the center of the wrapper, spread about a 1-1/2 tablespoons of avocado horizontally across the egg roll, leaving some space from the corners. Top with 2 tablespoons of sirloin, 1 tablespoon of beans and about a teaspoon of mexican blend cheese.
Wrap the egg rolls
Fold the left and right corners over the egg roll mixture, then fold the corner facing you over the mixture until the three corners meet in the middle. Using a small basting brush (or your finger) apply the egg wash mixture to the outside of the folded corners and to the interior side of the open corner. Carefully roll the mixture forward until the wrap is tight and sealed completely. Repeat for the remaining egg rolls.
Fry the egg rolls
Working in batches, submerge the egg rolls in the frying oil using a wire skimmer. Cook for about 6 to 7 minutes or until the egg rolls are crispy and golden brown. Remove them from the oil and place them on a plate lined with paper towels to drain any excess grease. Repeat for the remaining egg rolls.
Make the Baja sauce
In a large bowl, mix together the sour cream, mayonnaise, taco seasoning, jalapeño, lime and cilantro until all the ingredients are well combined.
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