Crispy Spring Rolls with Chipotle Beef, Corn, and Cheddar - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crispy Spring Rolls with Chipotle Beef, Corn, and Cheddar

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    Crispy Spring Rolls with Chipotle Beef, Corn, and Cheddar
    NBCConnecticut.com

    Ingredients (Makes eight rolls)

    1/2 Lb. Ground Beef
    1 Tbsp. Vegetable Oil
    1/2 Cup Large Onion-small diced
    2 tsp. Chipotle in Adobo- (purée before using)
    2 Tbsp. Tomato Ketchup
    1 tsp. Ground Cumin
    1 tsp. Ground Coriander
    1/2 Cup Cheddar Cheese-1/4" diced
    1/2 Cup Corn Kernels-fresh, canned drained or frozen
    Salt, Black Pepper, and Chipotle Sauce to Taste
    8 Spring Roll Wrappers- 8" Square Size
    1 Egg- beaten with 2 Tbsp. water for an egg wash
    Vegetable Oil as Needed to Deep Fry

    Preparation

    Heat saute pan, add vegetable oil and brown the beef, remove. In same pan, saute the onions until light golden, add the chipotle, tomato ketchup, cumin and coriander, cook until aromatic, about 30 seconds. Season to taste with salt, black pepper. Stir in the corn kernels and cheddar cheese. Spread out on baking sheet to cool .Reserve to fill spring rolls

    Lay 8 spring roll wrappers out. Divide the cooled filling among the wrappers in a cylinder shape leaving 3/4” of wrapper on each edge with no filling to tuck edges in. Lightly brush the egg wash on the latter 1/4 of the spring roll wrapper. Roll wrappers around filling tucking in sides, sealing the final edge.

    In a deep fry pot half filled with vegetable oil to 375 °F. Place 2 spring rolls at a time in a deep fry basket and submerge in oil, frying about 2 minutes or until golden brown and crisp. Lift basket out and turn spring rolls out onto a plate with paper towels to drain. Divide among four serving plates, and garnish with your favorite salsa, sour cream, avocado, etc. Enjoy and happy Super Bowl!

    Lincoln Culinary Institute’s Website: www.lincolnculinary.edu