Fiesta Egg Rolls with Smoked Tomatillo Salsa
Easy vegetarian egg roll recipe approved by kids and adults alike.
Servings: 4 people
Cast iron skillet
Smoker for tomatoes
For Egg Rolls
- 1 pkg Twin Dragon Egg Roll Wrappers divided
- 1 15.5 oz canned black beans drained
- ½ cup green onions chopped
- ½ cup red bell pepper chopped
- ¼ cup jalapeno deseeded and chopped
- ¼ cup cilantro chopped
- ½ cup zucchini diced
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cumin powder
- ¼ tsp black pepper
- 1 tsp oregano
- ¾ cup sharp cheddar cheese shredded
- ¼ cup vegetable oil for frying
Smoked Tomatillo Salsa
- 6 tomatillos husked and washed
- 2 garlic cloves
- ¼ cup cilantro
- ½ lime juiced
- 1½ tsp salt
- 1 whole jalapeno
- ½ onion
For Tomatillo Salsa
Place 6 unhusked tomatillos on a pan into a smoker filled with cherry and hickory wood and smoke for an hour. If you do not have a smoker, Roast tomatillos in oven on broil for 10 minutes.
Place smoked tomatillos into a blender and add the rest of the ingredients and blend.
For Egg Rolls
In a bowl, add the black beans, chopped veggies, spices and cheese and mix well.Add ¼ cup oil to cast iron and heat on low.
Unwrap egg rolls and remove one wrap and place on a cutting board. Add 2 Tbsp. of filling in the middle and wrap according to packaged directions.
Place each completed egg roll on a baking sheet until you have about 16 egg rolls. Increase heat on cast iron to medium heat.
Add 3 egg rolls to the pan and fry for 2 minutes on each side until lightly browned. Remove and place back on the baking sheet. Meanwhile, turn oven on to 425F.
Once egg rolls have all been fried, Place baking sheet into oven and bake for 5 minutes until perfectly crispy.
Serve with tomatillo salsa and a side of shredded lettuce.
Kids eat 2 egg rolls. Adults eat 3-4 egg rolls.