It's Secret Recipe time again. This month, I was assigned Sarah's blog Sarah's Kitchen. If you haven't yet, you need to go check out her blog. Some of my favorite dishes are found there, and most recipes are pretty healthy. I found so many recipes that I want to make! This vegetable lo-mein looks like a quick and easy weeknight dinner. In fact, I plan to make it later this week. I also pinned this recipe for English Muffins. I keep seeing recipes for them, and I think I could save a lot of money by making my own. Finally, I'm just looking for an excuse to make these chocolate cupcakes with cookie butter buttercream. Chocolate and cookie butter rank among my favorite foods, so these have to be the best cupcakes ever.
Now for the recipe I ended up making for this month's reveal. I saw them, and I just couldn't stop thinking about these Tex Mex Egg Rolls. I've never had such a thing, but when I told my friend about them she knew what I was talking about. I wasn't sure if they were an appetizer, side or main dish. Really, I think it could be any of those things. We at them as more of a main dish since there is a lot of rice and meat stuffed inside. I ended up buying spring roll wrappers instead of egg roll wrappers so these would be gluten free and we could serve them to our gluten free guests. Yup, I'm brave like that; serving up something I've never made before. As it turns out, these things are amazing. Apparently, there is a bit of a learning curve with the spring roll wrappers. I gave up, and wrapped some rolls in whole wheat tortillas. After tasting them, I decided the filling flavor was overpowered by the wheat. So, I researched how to use spring roll wrappers and found that if you soak them for a bit in warm water, they soften right up and they were much easier to work with. I didn't fry mine in oil, I used the griddle to brown them. I wonder if browning them in the oven would be better for more even browning. In the end, everyone loved them and we will definitely be making them again!
Nutritional info (one roll with 1/3c filling): 173 cal, 21 carbs, 5g fat, 11g protein, 1g sugar, 1g fiber
1 lb lean turkey sausage
1 can black beans,drained
1 can rotel, drained
2 cups shredded monterey jack
1 packet taco seasoning (or 3 Tbl)
Spring roll wrappers ( or egg roll wrappers)
Now for the recipe I ended up making for this month's reveal. I saw them, and I just couldn't stop thinking about these Tex Mex Egg Rolls. I've never had such a thing, but when I told my friend about them she knew what I was talking about. I wasn't sure if they were an appetizer, side or main dish. Really, I think it could be any of those things. We at them as more of a main dish since there is a lot of rice and meat stuffed inside. I ended up buying spring roll wrappers instead of egg roll wrappers so these would be gluten free and we could serve them to our gluten free guests. Yup, I'm brave like that; serving up something I've never made before. As it turns out, these things are amazing. Apparently, there is a bit of a learning curve with the spring roll wrappers. I gave up, and wrapped some rolls in whole wheat tortillas. After tasting them, I decided the filling flavor was overpowered by the wheat. So, I researched how to use spring roll wrappers and found that if you soak them for a bit in warm water, they soften right up and they were much easier to work with. I didn't fry mine in oil, I used the griddle to brown them. I wonder if browning them in the oven would be better for more even browning. In the end, everyone loved them and we will definitely be making them again!
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Tex Mex Spring Rolls
by
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients (serves 20)
1 box yellow rice (I used Zatarains yellow rice)1 lb lean turkey sausage
1 can black beans,drained
1 can rotel, drained
2 cups shredded monterey jack
1 packet taco seasoning (or 3 Tbl)
Spring roll wrappers ( or egg roll wrappers)
Instructions
- Cook the yellow rice according to the directions on the box and leave to cool completely.
- Cook the sausage until no longer pink, drain and leave to cool completely.
- Stir together the rice, sausage, black beans, rotel, cheese and taco seasoning.
- Soak each wrapper in luke-warm water for about 30 seconds to soften it up before using. Place a third cup of mixture onto the center of each wrapper. Fold one side of wrapper over the filling, tucking the tip of the wrapper under the filling. Fold left and right sides over filling. Tightly roll the filled end toward the remaining edge and press to seal.
- Fry the egg rolls at 375 for 2 to 3 minutes until golden brown.
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