Chinese Taquitos or Mexican Egg Rolls?
I loooooove me a hot crispy taquito!! I’m not sure if this is a true Mexican dish or if some American chain restaurant like Chevy’s invented the taquito but either way, these little buggers are DAMN TASTY.
This all came about when I was deciding what to do with all the pinto beans I cooked last night for dinner and the package of egg roll wrappers almost at an expiry date in the fridge. I also bought yogurt the other day. They have Hawthorne Valley yogurt at Wegmans! I don’t like yogurt really. I know I should and it’s all good for you and whatnot, cultures, bacteria, blah blah blah but don’t really like the taste. I tried some of the plain yogurt for breakfast this morning and nearly threw up. It’s so tangy and the Hawthorne Valley brand is one of the more robust yogurts out there.
But alas, I am thrifty and Hawthorne Valley yogurt was a definite SPLURGE at the store. I knew I wanted to dip my hot tasty little taquitos into a sauce and thought, why not throw some yogurt in a food processor with the scallion mayo I made the other day and some sriracha for a spicy, tangy, chili mayonnaise?
I would say that this dipping sauce breaks down like so:
1/2 cup mayonnaise
1/8 cup yogurt
1 tablespoon sriracha (or more depending on how hot you want it)
salt (to taste)
For the Chinese Taquitas or Mexican Egg Rolls
1 small head green cabbage or half of one large head, thinly sliced
1 medium onion, thinly sliced
2 tablespoons bacon grease or ghee
salt
1 1/2 cups cooked pinto beans
1 package egg roll wrappers
1/4 cup vegetable oil
1. First mix together the cabbage and onion. In a large skillet heat up the ghee or bacon grease and saute the cabbage and onion until they are both tender.
2. In a medium mixing bowl, mix the cooked cabbage and onions with the kidney beans.
3. Lay flat an egg roll wrapper and scoop out about 2 tablespoons of the filling into the wrapper closer to the end nearest you.
4. Dip your finger in some water or egg white (both work equally fine) and run it along the edge of the wrapper all the way around. Fold the left and right edges in and then continue to roll up the wrapper into a cigar shape.
5. Heat vegetable oil in a medium skillet to at leat 325 degrees for frying. Drop in the taquitos and turn quickly. They cook VERY quick. So you will have to watch them and keep turning them on all sides.
I like to serve mine with some spicy radish sprouts on top for some color and a drizzle of the hot mayo sauce on top with more on the side for dipping. I guess this would be considered an appetizer or first course but if you’re me, you just make a lot of them and eat them for dinner. What a well balanced meal!
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midgepingletonspantry posted this
