Tex Mex Egg Rolls

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In fact, I did a lot of research and trial and error before I finally figured out how to write grain free recipes. My research led me to Cassava flour and monk fruit sweetener (I call sugar). Once I found these ingredients light bulbs went off. I have started stretching my imagination and started trying everything. To my delight, most of the things I try turn out.

Once I made my pot sticker dough from scratch it led to more ideas that started rolling around in my head.  This is a mix of an empanada and a Tex-Mex egg roll. It is similar to an appetizer I used to be able to eat. I created a ranch guacamole to go with this recipe as a dipping sauce. While you can eat this as an appetizer we had it one night for dinner with a salad.

May your day be filled with joy and contentment. Thanks for taking the time to read my blog and look at my recipes. Makes roughly 24 Tex Mex Egg Rolls. Use with Guanch Dipping Sauce.

Nutritional Facts are per egg roll and listed below.

Tex Mex Egg Rolls

Ingredients:

3/4 lb ground turkey

1 cup diced onions

2 minced garlic cloves

1 cup chopped bell peppers

1 4 oz. can mild green chiles

1 1/2 cup homemade black beans or 1 can of black beans

1/2 cup minced fresh green spinach

1/4 cup minced cilantro

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

2 cups shredded cheese

1 recipe pot sticker dough/egg roll wrapper

3 tablespoons water

Avocado oil for frying wontons

Directions:

Add ground turkey to a large bowl. Add remaining ingredients to the ground turkey. Using your hands thoroughly combine the ingredients. Place plastic wrap over the turkey mixture and place in the fridge for approximately 1 hour to allow the ingredients to meld. Pull off small pieces of dough and roll into a ball. Place a sheet of plastic wrap down on an open tortilla press. Put the ball of dough onto the plastic wrap. Lay another piece of plastic wrap down on top of the dough. Press the dough. You will get a thin circle. Open the tortilla press and remove top plastic and lift potsticker/ egg roll wrapper up. Remove the turkey mixture from the fridge. Spoon approximately 2 teaspoons of turkey mixture on to a circle of potsticker/egg roll wrapper. Roll sides in then roll the bottom up while rolling up to the top.  Dip your finger in the water and rub on the remaining side to seal the roll press down on the dough. Repeat with the remaining dough and tortilla press. Repeat with the remaining dough. Until all dough is used.

Once all the dough is used up and made into rolls add avocado oil to a frying pan and heat on medium. Once the oil is hot add several rolls to the pan and fry 3 minutes per side until all sides of the rolls are browned. Remove from heat and allow to cool. Place rolls on a dish or cut in half. Use with my Ranch Guacamole dip I call Guanch Dip.