Crispy Southwestern Eggrolls with Plant-Based Ground Taco ME'EAT, served with green chili & jalapeno ranch & garnished with green onion!
Serves: 6-10 People for an appetizer:
- 1 Bag of RollinGreens Ground Taco ME’EAT
- 2 cups water (Ground Taco)
- 2 T Olive Oil (Ground Taco)
- 1 package eggroll wrappers
- 1/8 cup half & half
- ½ cup sour cream
- 1/8 t salt
- 1 garlic clove
- 1 small can green chilies diced
- 1 fresh jalapeno
- 3 green onions
RollinGreens Ground Taco (eggroll filling):
Add 2 cups water to a medium pot or pan.
Add olive oil to water.
Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco ME'EAT and add contents. Stir well.
Stir a few times throughout the cook, cook for 7-10 minutes or until most of the moisture has evaporated. Once finished, turn off the burner and allow to cool for 5 -10 minutes while you make the ranch.
In a blender add: half & half, sour cream, garlic, salt, ½ can of green chilies (Save the other half for another dish), and half of the jalapeno. Blend until creamy.
Dice other half jalapeno into ¼ inch dice. Place into sauce.
Place ½ into serving bowl. Using the other half to refill or do a dip swap halfway through your party.
Separate wraps from one another placing 2-4 onto your cutting board facing one corner to the top.
In a small dipping cup, add water.
Place ½ cup RollinGreens Ground Taco ME’EAT on top of each wrap.
Roll by wetting all edges of the wrapper. Fold over the bottom corner over the ME’EAT and pull tight.
Fold each side corners down, then roll to the top.
Once the desired eggrolls are rolled.
Pan fry with preferred oil on medium and turn on all sides to get crispy.
Cut eggrolls on a bias.
Wash and cut 1 inch tubes for the green onions.
On a serving platter, add eggrolls and serve with a bowl of ranch topped with green onion tubes.
-Enjoy Chef Ko