FoodMayhem

For our Reader’s Choice: Egg Roll, you voted and the Black Bean Burrito Roll won. I changed the name but it’s basically the same concept. It has a couple of different components, so feel free to just use parts of this recipe. The Chipotle Rice that Lon made, is a nice side dish with some heat. The Black Bean Corn Salsa is an easy and colorful accompaniment for any barbecue or picnic. If you have time, put it all together, and have a fun Tex-Mex inspired Egg Roll. The Cotija Cheese, which I first heard about at The Duo Dishes, was a perfect match for this dish. It’s crumbly and doesn’t melt, but softens nicely, adding a nice salty milkiness.

Fiesta Egg Roll
~about 10 egg rolls

Chipotle Rice

• 4 cups water, divided
• 1 oz Chipotle peppers, sliced
• 2 tablespoons vegetable oil
• 1/3 cup packed sliced scallions
• 2 cloves garlic, minced
• 1/8 teaspoon cumin
• kosher salt and black pepper to taste
• 1 1/2 cups white rice

Black Bean Corn Salsa

• 1 (15.5 oz) can black beans, rinsed and drained
• 1 (15.25 oz) can whole kernel corn, rinsed and drained
• 1/3 cup chopped roasted red pepper
• 1/4 cup chopped cilantro
• 2 tablespoons sherry vinegar
• 1 teaspoon whole grain mustard
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 2 tablespoon extra virgin olive oil

Sour Cream-Chipotle Sauce

• 1/2 cup sour cream
• 

  Cotija Cheese

  1/2 cup mayonnaise

• 1/2 cup Chipotle puree (from what you made above)
• 1/2 teaspoon apple cider vinegar + more as needed
• kosher salt and black pepper t0 taste

Assembly

• oil for frying
• about 10 egg roll wrappers
• 8 oz Cotija cheese
• small bowl of water
• chopped cilantro for garnish

Instructions –

1. Bring peppers and 2 cups of water to a boil in a small covered sauce pot. Turn down to a simmer and cook for 10 minutes. Puree in a blender or with a stick blender. Set aside.

2. Heat oil in a large sauce pot. Sautee scallions, garlic, cumin, kosher salt, and black pepper. Stir occasionally until garlic starts to color, about three minutes. Add rice and saute until most of the rice has turned opaque, stirring frequently, about four minutes. Add one cup of the chipotle puree. Add enough water to cover mixture plus about an inch, approximately two cups. Bring to a boil, reduce to simmer, cover, and cook 15 minutes. When it’s done, remove from heat and fluff with fork.

3. While the rice is cooking, you can make the Black Bean Corn Salsa. Put black beans, corn, roasted pepper, and cilantro in a large bowl. Set aside.

4. In a small bowl, stir together vinegar, mustard, garlic, and cumin. Whisk in olive oil. Mix dressing into corm and black bean mixture. Toss and set aside.

5. For the Sour Cream Chipotle Sauce,  whisk all the ingredients together in a medium sized bowl. Set aside.

6. To assemble, place an egg roll wrapper on a flat surface. Spoon on some rice, towards one side, leaving room at the edges.

Top with black bean corn salsa, and then cotija cheese.

Fold in the sides and roll up. When you get to the end, dab your finger in the bowl of water and run along the end. That will help the end stick to the roll. Repeat to make all the egg rolls.

7. Heat oil. You can deep fry or pan fry. Both work, just heat oil to about 375 degrees F and fry until golden brown. Remove to paper towel lined plate.

8. Plate by cutting in half on a slant. Serve with Sour Cream-Chipotle Sauce and chopped cilantro.

posted by jessica at 03:19 PM Filed under Fusion, Reader's Choice, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.