Mexican Eggrolls

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These tasty snacks were created years ago. You can view the original baked version here. They’re almost like little burritos, filled with chorizo, jalapeños, refried beans, queso fresco, and cilantro. We’ve been eating them for years, both grilled and fried. Deep frying has become a family favorite. I mean, come on, fried food is delicious. These can be frozen and cooked later, just watch out for any ice cubes. Ice/water and oil are recipes for disaster. I have successfully fried them after freezing without a single burn. They are delicious and a super fun appetizer/dinner. Serve with this delicious cilantro lime crema for extra flavor.

Stack of Mexican Egg Rolls

production time: 30-45 minutes
yield: 24 egg rolls

raw material

1 package egg roll wrappers(24)
1 can of refried beans
1 beef sausage
1 onion, diced
1/2 can chipotle peppers, drained and chopped
1 bunch cilantro, chopped
1 piece of queso fresco, broken
2 cups shredded cabbage
2 cups vegetable oil

1/2 cup crema (or sour cream)
1 lime, juiced
2 tablespoons cilantro, chopped
1/4 teaspoon salt


1. Fry the sausage on medium-high heat for about 10 minutes. Add onion and sauté for about 5 minutes. Remove from pot and place in a mixing bowl.

2. Place refried beans and jalapeños in a mixing bowl and stir to combine.

3. Spread the omelet filling on the omelet wrapper: cabbage, bean mixture, cheese, then cilantro. Roll (see cooking lesson below).

4. Add enough vegetable oil to a large skillet to cover the bottom with about 1/2 inch of oil. Heat to 350 degrees, adjusting heat as needed to maintain 350 degrees. Working in small batches of 3-4, fry omelets until golden brown, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.

5. For the cilantro-lime crema, combine the crema, lime juice, cilantro, and salt. Stir to combine.

6. Dip the egg rolls in the dipping sauce and serve hot.

Stack of mexican egg rolls with sour cream on the side on a blue plate

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