Vegetable Tuna egg rolls

 The other day I made 10 of SouthWestern Egg Rolls and I had 10 more of the eggroll wrappers.

I wanted egg rolls but I did not want the South Western because I just made them.
So I made egg rolls filled with vegetables and canned tuna with some Chinese flavors. Those turned out to be fantastic. They grew wings and few away pretty fast

Vegetable Tuna egg rolls 

Vegetable tuna egg rolls

Ingredients:

1. 10 egg roll wrappers
2. 3 cups thinly sliced cabbage
3. 1 medium small carrot shredded
4. 1/2 can drained black beans (optional)
5. 1 can tuna in water drained
6. 1/2 tablespoon each of sesame oil, soya sauce, rice wine vinegar, worstshire sauce, sesame seeds (if possible, toasted)
7. 1/4 teaspoon salt or adjust to taste
8. 1/2 teaspoon each of black pepper, red chilli flakes
9. 2 green onions chopped
10. oil for shallow frying or bake for 20-25 minutes at 375 degrees in the oven

in a wide pan heat the sesame oil and fry the cabbage and carrots for 7 minutes on medium flame. Add the rest of the ingredients except the green onions. Mix everything well and continue to cook for 2 more minutes. Add the sesame seeds and green onions mix and let it cool.

Divide the mixture into 10 parts and make the egg rolls.

Fry or oven bake them and enjoy with your favorite dipping sauce

Southwestern egg roll

So, this was before Christmas and I went to attend one of neighbor's kids' birthdays and it was a huse family gathering. My neighbor's sis-in-law was there and she made these amazing egg rolls that I devoured. They were just super delicious to pass on.

Ofcourse the recipe is from food networks website and if you have read any of my posts you would know that I never made any recipe exactly. I HAVE TO CHANGE IT

With my Christmas potluck party just days away, I decided that these will be my contribution. And boy oh boy, they flew off the plate like they have wings. You need some effort to make them but the results are a whole lot of compliments

South Western Eggrolls (Eggrolls with black bean filling)

South Western Eggrolls

                                             

Ingredients

• Nonstick cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 2 cups frozen corn, thawed
• One 15-ounce can black beans, rinsed and drained
• 1/2 of canned chopped spinach, squeezed of all the water
• 2 tablespoons pickled jalapenos
• 4 scallions, chopped
• 1 teaspoon each of ground cumin, coriander
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
•  2 tablespoons plain cream cheese softened
•  2 tablespoons chopped cilantro
• One 16-ounce package egg roll wrappers
• 1 egg, slightly beaten
• Dipping Sauce:
• 
  1  clove garlic, minced
• 1 tablespoons pickled jalapenos, 
• 1 cup loosely packed cilantro leaves and stems, finely chopped
•      1 small ripe avocado or 1/2 if big avocado, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon salt, 1 tablespoon chopped mint
  
  
  
  
  

  Directions

  For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
  In a large bowl, combine all the ingredients and Stir together, making sure to break up the clumps of spinach.
  Have a small bowl of water ready for moistening your fingers.
  Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
  Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
  For the dipping sauce:  In a food processor grind all the ingredients into a smooth paste. The consistency should be thick enough to stick to the back of the spoon. It is a dipping sauce afterall.
  
  

  
  
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