East meets West in a spread full of so much flavor, it’s bound to please those on both sides of the field. These Southwestern egg rolls are cheesy, spicy, all-around tasty as either an appetizer or side dish.
Makes
30 egg rolls
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Combine salsa, corn, rice, Cheddar, queso fresco, and scallions in a large bowl.
Halve wraps diagonally into triangles.
Arrange one triangle so the long side is facing you. Brush wrap edges lightly with water. Place 1 heaping Tbsp. salsa mixture in center of long side of wrap. Fold left and right corners over filling. Carefully roll wrap toward the top of the triangle to seal. Place egg roll on a parchment-lined baking sheet. Repeat process with remaining filling and wraps. Chill or freeze egg rolls until ready to fry.
Heat oil in a large sauté pan over medium-high until it shimmers. Fry egg rolls in batches of 8–10 (without overcrowding), turning them occasionally to brown all sides, 5–7minutes if frozen or 3–5minutes if chilled.
Serve egg rolls with Roasted Tomato Chile Dip.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per egg roll
Calories: 99
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 8mg 2%
Sodium 226mg 9%
% Daily Value*
Carbs 12g 4%
Fiber 1g 4%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
