I like parties. Could you tell?
I like planning parties. I like hosting parties. I like attending parties.
Parties. Parties. Parties.
Luckily I don’t have any difficulty finding reasons to party.
Hey, it’s Tuesday. Party time!
Oh, look – you grew out your bangs. Partytown, here we come!
Someone remembered to take out the trash today so the Partytrain’s pulling up and we’re getting on board!
I just think that’s the right way to live.
So it should come as no surprise that while I’m not a football fan, I don’t particularly care for commercials, and I don’t generally enjoy halftime shows, this week is going to be one big fat Super Bowl-themed party at my casa.
Starting today with some spicy, southwestern egg roll business.
And Avocado Crema for dipping. Natch.
I have been told by more than a few people that egg roll folding is most intimidating.
Don’t worry, I’m here to help. I’ll coach you through it. I’ve drawn a diagram in your playbook. You’ll practice and scrimmage and complete a pass to score the winning touchdown. On the, uh, egg roll field of life.
I’ll try to keep the sports analogies to a minimum.
I enjoyed making these egg rolls.
I enjoyed eating these egg rolls. And so did A. – he said they were #winning!
You’ll want to be sure to make this creamy sauce for dipping. While I’m not usually a supporter of bell peppers, the flavors here are super coolly and work extremely well with the spicy hot egg rolls. Score!
So now you’ve got a recipe for some egg rolls and dip.
Golly gee, that sure sounds like a reason to have a…
Get it done!
Spicy Corn Egg Rolls & Avocado Crema
Avocado Crema recipe adapted from Marcela Valladolid’s Mexican Made Easy
For the egg rolls:
1 1/2 c. corn kernels, yellow, cooked
1 c. black beans, cooked
1 c. long-grain white rice, cooked
1/4 c. jalapeño, minced
1/4 c. + 1 tbsp. white wine vinegar
1 tsp. cumin, ground
1 tsp. black pepper, ground
1 tsp. garlic, granulated
1 tsp. ancho chile, ground
3/4 tsp. salt
8 standard-sized egg roll wrappers (approximately 7″ x 7″)
2 c. canola oil
For the cream dip:
1 green bell pepper, stemmed, seeded, roughly chopped
1 avocado, pitted
1 tsp. cumin, ground
1 tsp. salt
1 c. plain Greek yogurt
1/4 c. mayonnaise
To prepare the dip, place all of the items in the bowl of a food processor fitted with a steel blade. Pulse-process the dip until smooth. Transfer the dip to a serving/storage bowl and refrigerate while you work on the egg rolls – this dip is truly phenomenal when served chilled.
Meanwhile, toss the rice, corn and beans in a large bowl. Whisk the vinegar, cumin, black pepper, garlic, ancho and salt together until blended. Pour the seasoned vinegar over the beans, rice and corn and toss well until the ingredients are coated.
At this point you’ll want to set up a little assembly line for your egg rolls. You should stuff and fold your rolls as shown in the photo above:
1. place a wrapper on a flat surface with a pointed corner facing toward you;
2. drop approximately 4 heaping teaspoons of the filling onto the bottom half of the diamond and fold the bottom point up to cover the filling;
3. fold each side over the bottom and tightly roll your roll up and away from you.
Some egg roll recipes recommend sealing the rolls with an egg white wash – I skipped this step. As long as you roll your rolls tightly, you can simply place them seam-side down into the hot oil and they will seal themselves.
Once you have assembled your rolls, heat the oil in a large heavy-bottomed pan over medium-high heat. Once the oil is hot (rolls placed in the oil should immediately start to sizzle – you can test the oil temperature with a small piece of egg roll wrapper), use tongs to place the rolls into the oil seam-side down. Don’t crowd your pan – I fried 3 rolls at a time. The rolls should fry for 2-3 minutes on each side. Finished rolls will be crispy and golden on the outside. I recommend using metal tongs and keeping a close eye on the rolls, turning and moving them as necessary to be sure that they fry evenly. Remove finished rolls to a paper towel to drain as you work through your remaining batches. Serve fried egg rolls immediately with chilled cream dip.
YIELD: 8 egg rolls and approximately 20 ounces of dip