Egg Rolls Recipe

Time40m

Serves5

scrambled (3) eggs, potatoes, refried beans, queso fresco, guacamole, crema, salsa.

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Ingredients

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1
Prepare the Potatoes
Peel and dice the potato into small cubes. Boil in a pot of salted water until fork-tender, about 10 minutes. Drain and set aside.
2
Scramble the Eggs
In a bowl, whisk the eggs until well beaten. Heat a non-stick skillet over medium heat, add a little oil or butter, and pour in the eggs. Stir gently until just set, about 3-4 minutes. Remove from heat and let cool slightly.
3
Mix the Filling
In a large bowl, combine the scrambled eggs, boiled potatoes, refried beans, and queso fresco. Mix until well combined.
4
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly to seal. Use a little water to seal the top edge. Repeat with remaining wrappers and filling.
5
Fry the Egg Rolls
In a deep skillet or pot, heat the oil over medium-high heat. Once hot, carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
6
Serve
Serve the egg rolls hot with guacamole, crema, and salsa on the side for dipping.