Shelly's Recipe

SPICY EGG ROLLS WITH SOUR CREAM SALSA VERDE

Category: Deep Fried

1 lb ground chuck, cooked and well drained
2 cups shredded Monterey Jack cheese
1 (15.25-oz) can corn kernels, drained
1 (15.5-oz) can black beans, drained and rinsed
1 cup prepared salsa
1 (1-oz) pkg taco seasoning mix
1 tbsp ground cumin
30 egg roll wrappers
Vegetable oil for frying
Sour Cream Salsa Verde (recipe follows)

In a large bowl, combine ground chuck, cheese, corn, black beans, salsa, taco seasoning mix, and cumin. Spoon about 3 tbsp 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.

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. Makes 30 egg rolls

NOTES: 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.

Sour Cream Salsa Verde
2 cups sour cream
3/4 cup prepared salsa verde
1/4 tsp chipotle chile pepper*
Garnish: fresh cilantro

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. Makes about 3 cups.