Baja Eggrolls Recipes

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Steps:

• Preheat a deep fryer to 350 degrees F.
• In a bowl, blend the spinach, onions, feta cheese, dill, salt and pepper, mixing well and crumbling the feta during the process.
• To build the rolls, in the center portion of each wrapper, add a tablespoon of filling. Then trace the cornstarch paste around the edges of the wrapper. To seal, fold the bottom tip over the filling, and then bring the left and right sides into the center. To finish, simply roll to bring the top until the roll is closed.
• Drop the spanakopita rolls into the fryer. Lower them slowly into the oil so they set. Once crisp, after about 2 minutes, remove from the fryer. Remember they will continue to cook two shades darker. Put on paper towels to absorb the grease.
• Season the eggrolls and serve with tzatziki sauce, aioli or other sauce.

Steps:

• Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
• Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

Steps:

• Heat grill to medium heat.
• Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.
• Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).
• Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.
• Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Steps:

• 1. Cook bacon slices until near crisp. Blot well. Save the oil from cooking the bacon to cook the mushrooms.
• 2. Cook the mushrooms in the bacon grease, adding garlic, chipotle powder and sea salt to taste. Drain off oils and thoroughly blot mushrooms on paper towels until dry. Set aside.
• 3. Have all your ingredients around in small bowls or containers before starting to roll the egg rolls. Have a paper towel ready to wipe down your work surface after each egg roll and a small cup of water ready to moisten the egg roll wrapper so it will stick. Do not over-moisten wrappers, however, as they may stick and tear. Positioning the egg roll wrapper in the shape of a diamond, lay out ingredients except cilantro inside wrapper middle bottom quadrant. moisten all exposed area of wrapper on inside of roll. Sprinkle red pepper to taste, and then add your cilantro. You add the cilantro last as it can be a little hard to work with if you add it earlier. Begin at bottom of roll, gently but firmly gather up the roll, bringing up wrapper around ingredients, partially "tucking" the wrapper not around or underneath, but beside the filling. Flatten the side points of the roll, folding them in on top of the roll, securing them by dampening them with water and pressing them gently to the roll. Then, gently, but firmly, roll the egg roll forward onto the rest of its moistened wrapper. Do not pull the wrapper so tight as to tear the roll. Egg roll wrapping is a practiced art. Do not dishearten if you have gaps in your roll at first.
• 4. VERY IMPORTANT!!!! Before proceeding to cook egg rolls, make sure you have everything for dinner in place and your platter with paper towels ready as the egg rolls cook very fast. SAFETY PRECAUTION!!!! Be very careful!! You will be working with extremely hot oil and precautions need to be made to prevent splatter and spillage burns.
• 5. Heat cooking oil to a temperature just below smoking. The hotter the oil is, the less greasy the rolls will be, but you don't want the rolls to burn, either.
• 6. Cook egg rolls quickly in the hot oil. This takes only a minute or two.
• 7. Adjust this recipe as you care to serve 2-4 rolls per person. Four serves as a meal in our hungry household.