Spicy Rollups Recipes

Steps:

• 1. Mix the dried beef, sour cream and jalapeno together in a mixing bowl. Lay out the tortillas onto a flat surface. Spread the mixture out evenly over all the tortillas until completely covered on one side. Roll each tortilla up as tightly as you can without squeezing out the filling. Using a serrated knife, cut each into 3/4 inch rolls. Lay out onto a serving platter, cover and refrigerate until ready to serve.

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Steps:

• In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
• Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.