I am a sucker for pretty much any combination of beans and cheese. Mexican food is my go to, and these mini mexican eggrolls are so good, that you will want to make them at least once a week!! In fact, not only did I love them, but my husband loved them and more importantly, my kids LOVED them. They didn’t pick them apart asking for a detailed description of every single ingredient. They just ate them up and asked for seconds. That my friends is how I know this recipe is a total winner!
Mini Mexican Eggrolls
- wonton wrappers
- green chiles
- cheese slices
- small bowl of water
Start by mixing your beans, corn and green chiles together in a bowl. Then lay out all of your ingredients assembly line style. Lay your wonton wrapper out and then dip your finger in water and brush all the edges of the wrapper, making sure they are wet. Then spoon a small portion of the bean mixture into the bottom center of the wrapper. Lay one of your cheese sticks on top of the beans. Then start wrapping your eggroll up.You want to start by folding the bottom corner over the filling. Then gently fold each of the side corners into the middle, like you are wrapping a present. Because, you are. A delicious crispy present. Once the sides are folded in, roll it up and set it aside. Repeat until you run out of wrappers, filling or cheese!
At this point you have two options, cook them up or prepare them for freezing! If you are making a HUGE batch and want to freeze some for later, go ahead and lay them on a baking sheet making sure they are not touching each other at all! If they are touching they will end up ripping each other apart and you will be very sad. Very, very sad. Once they are frozen solid, about 4 hours, you can bag them up all together and save them for a rainy day.
Now if you can’t imagine freezing them, and want them in your belly right now, you’re like me. Heat up about a 1/2 inch of vegetable oil in a medium pan over medium to medium high heat. You know your stove better than me, so I’ll let you be the judge. You want it hot, but not smoking hot. Use tongs to gently place about five eggrolls at a time in the hot oil. Let them bubble and brown for about 1-2 minutes and then flip. Once they are brown and crispy on all sides remove from the oil and let them rest.
I like to serve these with a dipping sauce. They aren’t super full of flavor on the inside, which is what makes them so kid friendly, so the sky’s the limit when it comes to dipping sauce. I am a huge fan of an avocado crema or a mango salsa, but your might want a more traditional salsa or guacamole.