Southwestern Spring Rolls with Chipotle Beef, Corn, and Jack Cheese

By CHEF JAMIE RORABACK

Updated 11:47 PM EST, Tue, Jul 28, 2009

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Makes 8 Rolls

1/2 Lb. Ground Beef
1 Tbsp. Vegetable Oil
1/2 Cup Large Onion-small diced
2  Garlic Cloves-minced
1 Tbsp. Tomato Paste
1 tsp. Ground Cumin
1 tsp. Ground Coriander
2 Tbsp. Fresh Cilantro-chopped
½ Cup Monterey Jack Cheese-1/4" diced
½ Cup Corn Kernels-fresh, canned or frozen
  Salt, Black Pepper, and Chipotle Sauce to Taste
8  Spring Roll Wrappers- 8" Square Size-available in Asian section of market
1  Egg- beaten with 2 Tbsp. water for an egg wash
  Vegetable Oil as Needed to Deep Fry

Method:

• Heat saute pan, add vegetable oil, and brown the beef, remove. In same pan, saute the onions until light golden, add the garlic, tomato paste, cumin and coriander, cook until aromatic, about 30 seconds. Season to taste with salt, black pepper and chipotle sauce. Spread out on sheetpan to cool. When cool, fold in the diced jack cheese, corn, and chopped cilantro. Reserve to fill spring rolls

• Lay 8 spring roll wrappers out. Divide the cooled filling among the wrappers in a cylinder shape leaving ¾” of wrapper on each edge with no filling to tuck edges in. Lightly brush the egg wash on the latter ¼ 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!

CT Culinary Institute’s Website: www.ctculinary.edu