Saturday, April 9, 2016

Mexipino Egg Rolls using Del Real Seasoned Shredded Beef!

One of colleagues suggested a name for a mix of Mexican and Filipino cuisine, "Mexipino"! I decided to use the term as inspiration for the 2016 Blogger Recipe Challenge sponsored by Del Real Foods! I am all about quick, easy, and tasty food.

While lumpia was what I was going for, I ended up using egg roll wrappers since that's what I found in the store, to-may-to, to-mah-to.  Lumpia = egg roll. So here's my recipe for Mexipino Egg Rolls,  a fusion of rolled taco and lumpia! My nephew Jeremie liked it so much, he asked me to make these for his next birthday! 

Prep Time:  20 minutes
Cook Time: 10 minutes
Makes about 40 pieces
Serves: 10 - 15

1 package Del Real Seasoned Shredded Beef
Eggroll Wrappers or Wonton Wrappers, (a full size sheet was cut into four squares)
Small bowl with water
1 egg (for egg wash)
Vegetable Oil (for Frying)

Sweet and Sour Sauce or Guacamole for dipping!

Beat one egg in a small bowl for egg wash and set aside.
Take one wrapper and place it on the diagonal on a plate or other flat surface.
Place a spoonful of shredded beef on the won ton wrapper in a rectangular shape.

Take the bottom corner of the wrapper and roll around  meat until meat is covered one time.
Wet the remaining flat edges of the wrapper with water using your fingertips.
Fold in both sides of the wrapper and roll up the rest of the wrapper around the meat until completely sealed.
Brush the egg roll with egg wash to make sure the roll stays sealed when frying.

Put enough oil in a pan to cover the egg rolls in one layer. Heat until oil reaches about 350 degrees.
Fry egg rolls until brown. Turn frequently to ensure even browning.
Drain egg rolls on a paper towel-lined bowl to run off excess oil.
Serve immediately! Tastes great with sweet and sour sauce or guacamole!

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