Wednesday, September 26, 2007

Picadillo Egg Rolls

Servings: 8 Preparation Time: 20 min Cooking Time: 25 min Level of Difficulty: Easy

Packed with the wonderful flavors of cumin, almonds, tomatoes and raisins, these beefy egg rolls make great Mexican tapas. Serve them with mango or peach salsa for full effect.


3 sprays cooking spray
1 medium shallot(s), minced
1 small garlic clove(s), minced
1/2 pound uncooked lean ground beef (with 7% fat)
1 medium tomato(es), diced and drained (about 1/2 cup)
4 tsp canned tomato paste
2 Tbsp raisins
2 Tbsp slivered almonds
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cumin
8 egg roll wrapper(s)
1/2 cup salsa


Preheat oven to 400ºF.

Coat a nonstick skillet with cooking spray. Add shallot and garlic and cook over medium heat for 30 seconds; add beef to skillet. Brown beef, stirring frequently with a wooden spoon to break beef into small pieces, about 5 minutes; drain off all liquid. Stir in tomato, tomato paste, raisins, almonds, salt, pepper, cinnamon and cumin; simmer for 3 minutes to blend flavors.

Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.

Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.

Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 roll and about 1 tablespoon of salsa per serving

I make this for the hubby and kids, they like dipping it in sourcream and salsa. I serve this with tortilla chips and spanish rice sometimes refried beans.

No comments: