I love egg rolls. They are my Friday night guilty pleasure. I love how effortlessly they are to make, and the combinations are endless – from ground pork, shrimp to veggies egg rolls are always a tasty surprise, not to mention the freeze beautifully.
I recently hosted movie night at my home. I asked each guest to bring an appetizer with a fusion twist. I had wanted to test a new egg roll combination, and this was the perfect opportunity to give them a try. I started by combining ground beef with Cacique®pork chorizo. I always keep my fridge stocked with Cacique® products especially their pork chorizo. Cacique® Pork Chorizo uses rich spices and earthy herbs, unique to the authentic chorizo made in Mexico, to create a sausage with an unparalleled depth of flavor. It’s a perfect addition to my weekly meals as I can add it to eggs in the morning, add to my grilled cheese sandwiches for lunch and super yummy as a topping on our homemade pizzas.
After cooking my ground beef and chorizo, I added onions, garlic, soy sauce, green chiles, shredded cabbage, and carrots. I knew I was off to a great start to my fusion egg rolls when I tasted the filling. It was hard to stop myself from eating the entire pan myself. Stay focused there are egg rolls in your future.
TIP: I’m including step-by-step photos on how to assemble the egg rolls below.
I fried my egg rolls until golden brown and crispy, then placed them in the oven to keep warm until my guest arrived. After assembling place, the egg rolls on a baking sheet, a few minutes in the hot oil and these babies are ready to go into a pre-heated oven. Be sure not to overcrowd your pan; you want your egg rolls to crisp up nicely.
Lightly fried until crisp, I wouldn’t dare serve my egg rolls without a yummy dipping sauce. I wanted a dip that was tangy, sweet and creamy that would pair nicely with my fantastic filling. I reached for Cacique®Mexicana Agria, tamarind sauce, and lime juice to create a quick dipping sauce. Cacique® Mexican Agria is It is a thick, buttery Grade A sour cream with a perfect balance of heavy cream flavor and a slight acidic tang that I use to make all my sauces for my tacos, sopes, and tostadas.
Served warm from the oven these egg rolls pair perfectly with my tamarind dipping sauce. I would go ahead and double the recipe because folks these crispy treats will be devoured quickly.
WHAT YOU NEED
- 1 package of egg roll wrappers (24)
- 1 pound ground beef
- 1 (8 ounce) Cacique® pork chorizo
- 1 garlic clove, minced
- 1/2 onion, diced
- 1 tablespoon soy sauce
- 1/4 cup chopped green chilies
- 2 cups shredded cabbage
- 2 medium carrots, peeled and shredded
- ¼ cup cilantro, finely minced
- 1 tablespoon flour
- 1 tablespoon water
- 1 cup oil for frying
- For Tamarind Dipping Sauce:
- 1/2 cup Cacique® Crema Mexicana Agria
- ¼ cup tamarind sauce
- Juice from half a lime
- 1/4 teaspoon salt
- ¼ teaspoon pepper
HOW TO MAKE IT
- For the Tamarind dipping sauce: In a small bowl, combine the tamarind, crema, lime juice, salt, and pepper. Cover and refrigerate until serving.
- For Egg Rolls: Over medium heat, cook ground beef and chorizo until fully cooked, breaking up with a spoon. Add garlic, onion, soy sauce, green chiles and cook an additional three minutes. Remove from heat, allow to cool and stir in shredded cabbage, carrots and cilantro. Whisk together flour and water in a small bowl.
- To assemble Egg Rolls: Lay out egg roll wrapper diagonally on a cutting board. Spoon about three tablespoons of filling in the center. Fold bottom corner over filling snugly to cover filling. Brush the edge with the flour-water mixture then fold in both sides securely against filling. Brush edges of the wrapper and begin rolling to seal edges. Place on baking sheet and continue assembling egg rolls. Once all egg rolls are assembled heat oil to 350 degrees. Place egg roll flap down, a few at a time, do not overcrowd the pan. Fry until golden, about 3-4 minutes, turning occasionally, drain on paper towel. Place in warm oven until ready to serve. Serve warm with tamarind dipping sauce.
- Cook’s Note (optional): Dip can be made a day in advance. Assembled egg rolls can be frozen. Place baking sheet of egg rolls in freezer until firm, then transfer to a plastic freezer safe bag.