Friday, June 28, 2013

FUSION FRIDAY: Portuguese Egg Rolls

I'm not sure when this stroke of brilliance hit me, but I'm so happy it did, because these were amazing!!
I once again stopped in at Mello's Chourico and grabbed a couple pounds and away I went.  I even brought these to my parents' house for a taste test, and everyone gobbled them right up.

Portuguese Egg Rolls
2 lbs. of chourico-I cut it into chucks and then put it in the blender along with the pepper and onion to mix and chop very very small.
3 red bell peppers-pop in blender after you de-seed them
2 onions-cut in quarters and pop into blender
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder
1 package of shredded cheddar jack cheese
3-4 packages of Egg Roll Wrappers (these are found in the product section in the fridge part-usually where you find the hummus and stuff)
Egg Wash (2 eggs beat with 4 tablespoons of water in it)
Oil to fry in (you'll need it to be about 3 inches deep.

Heat oil to medium in a dutch oven or a deep enough pan. If you own a fryer, you could also do these there.
Saute to your blender mixer for about 5 minutes to cook it, this happens pretty fast because the pieces are so small so keep your eye on it.  Once it is almost cooked through, add in your chili powder, cumin, and garlic powder.  Stir and let it cook for another min or 2.  Once it's just about done, add in your cheese and stir it through until it melts.  This will bring together the mixture and almost create a paste.  Once it's thoroughly mixed you are ready to go.
Take your egg rolls and brush your egg wash all the way around the edges so that when you fold it gives you a nice tight seal. Place your mixture in the middle of one of the wrappers.  Then follow the directions on the package of how to roll it.  It has picture directions on the inside that will help you out.
Places the rolls that are ready to fry on wax paper and continue until you have finished wrapping all of them.
Now you're ready to fry!
Drop each egg roll in and let it sit for 2-3 minutes on each side. Once you have a nice dark brown color you're ready to remove.  Pull them out and place on a platter with a few paper towels so that it can soak up the excess oil.
These taste best HOT, but if you have to make them ahead of time, you can pop them into a cold oven and turn it to 400 degrees, once it preheats, they are ready to take out and will be crispy again.
If you would like to freeze these, freeze them before you fry them.  It's great to make on a rainy Saturday and then you'll have them on hand for whenever you need them :)  Make sure before you fry the frozen ones you let me thaw out completely.

Hope you guys like these, because they are delicious!!

No comments:

Post a Comment