Southwest Egg Rolls | Blackstone Griddles

CJ's third and final game day recipe is some delicious south west egg rolls on the Blackstone. These egg rolls are crunchy, fun to make, and the perfect bite sized appetizer for the big game!Show more

Southwest Egg Rolls recipe: https://blackstoneproducts.com/blogs/recipes/southwest-egg-rolls

Ingredients
1 lb Ground beef
1/2 Yellow onion
1 bunch Cilantro
2 Limes
1 can Black beans (rinsed)
1 can Fire roasted corn
1 Red bell pepper
1 Green Chile (hatch)
1/2 cup Colby Jack cheese
Egg roll wrappers
Wholly Guacamole
Blackstone Fajita Seasoning
1 bottle Vegetable Oil
Aluminum Tin Pan

Directions
1. Heat one zone of your griddle to high. Place an aluminum tin tray on the high-heat zone and add vegetable oil to the tray to heat up to 360 degrees.

2. While your oil is heating up, add 1lb of ground beef to your griddle. Chop up and cook. Next to your beef, add a little olive oil and 1/2 of a large yellow onion diced up to cook. Season both your beef and onions with a pinch of kosher salt, coarse black pepper, and 1 tsp of garlic powder. Once the beef is about 80 percent cooked, incorporate the beef and onions together.

3. Once done, remove and drain your beef and onions on a paper towel in a bowl. When the fat has drained, remove the paper towel and add one can of hatch green Chile and stir.

4. Now it's time to build our egg rolls. For this, you want to have your egg roll wraps, beef and onions, one red bell pepper diced up, a bowl of fire-roasted corn (drained), a bowl of black beans (rinsed and drained), a bowl of shredded Colby Jack cheese, Blackstone Fajita seasoning, and a little bowl with water. Place one egg roll wrap flat, dip your finger into the water bowl, and rub your finger around the edges of the wrap. This activates the yeast and allows it to stick together when you roll them up. Start by setting a wrap down with the corners pointing at 12 o’clock and 6 o’clock. In the center of the wrap, add a small amount of all your ingredients, season with the fajita seasoning, then fold two of the corners (9 o’clock and 3 o'clock) into the center, then roll like a burrito, tucking all the ingredients in tightly, and set aside until you’ve used all the ingredients.

5. Time to fry. Drop in 3 or 4 rolls at a time, making sure not to overcrowd your oil or cool it off. Fry until you have a golden crispy exterior (3-4 mins) and remove to a paper towel to drain. Do this until all your egg rolls are done.

6. To plate, you can go as simple as a large serving dish with a bowl of Wholly Guacamole on the side. Or you could cut your egg rolls on the bias, lay down a bed of guacamole, and assort them on the plate. Either way, enjoy!

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