South Western Egg Rolls
My favorite thing at Chilis is the South Western Egg Rolls appetizer. Ever since I got really into cooking, eating out at resturaunts is a pain. I never want to order anything where I think, "Hmm...I think I could cook that!" But South Western Egg Rolls have eluded me- UNTIL NOW! I took a vegetarian cooking class and spent a wonderful evening mostly watching, and sometimes helping, a chef cook three different vegitarian dishes. And the main reason I signed up? "Black Bean Egg Rolls" were on the menu for that class. 6 egg roll wrappers (don't make the mistake I did when I ran out to the store...I bought spring roll wrappers instead, and they are TINY. you really need the egg roll wrappers.) Cornstarch and water as needed (1 part cornstarch to 1 part water, shouldn't be thick or pasty at all, just liquidy) 2 cups black beans cooked 1 clove garlic chopped 1/2 cup roasted red peppers chopped 3T green onions chopped 1 T cumin 1 T salt oil for frying (we used canola, I belive) Combine all incredients in a mixing bowl and smash into a chunky paste (you can use your mixer or blender or hands, here. You don't need it to be like hummus or anything, just get it so the beans aren't very bean-shaped anymore and the other stuff is blended in evenly.) On a clean flat surface lay out each wrapper, paint all four edges with the mix of cornstarch and water. Place a couple tablespoons of the bean mixtuer on the buttom third of the wrapper. Fold the wrapper up from one corner to the other, tucking in the other corners on each side as you go. (The wrapper is oriented like a diamond, not a square, if that helps) when you get to the opposite corner of the wrapper you started from, brush a little more cornstarch and water on that flap and then finish rolling. Deep fry at 375 until golden brown. Ah! and it's SO GOOD.