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Mexican Egg Rolls
recipe from The Coastal Table | photo by Jennifer Johnson

4 cups cooked and cooled Delta Blues taco rice
8 ounces shredded Mexican cheese
2 scallions, white and light green parts, diced
1/4 cup fresh cilantro, diced
Vegetable oil
12 egg roll wrappers

Preheat oven to 400 degrees. Combine rice, cheese, scallions, and cilantro. Brush a layer of vegetable oil on bottom of a large baking sheet. Brush top point and sides of a couple of wrappers with a bit of water (to seal). Place 1/3 cup of rice in center of wrapper and roll up, starting with end nearest you, enclosing all of rice as you go. Seal top and place, seam side down on baking sheet. Continue a few at a time until all wrappers are used. Brush tops and sides of egg rolls with a layer of vegetable oil. Bake for 10 minutes, turn, and continue until browned on each side, turning every 5 minutes, about 15-20 minutes total. Serve with salsa for dipping.

Makes approximately 12.

To fry, heat about 2 inches of oil in a shallow pan with high sides until about 350 degrees. Fry in batches, turning occasionally, until golden. Drain on paper towels and serve.