So delish! Make these Mexi-egg rolls!

Mexi-Egg Rolls? Um, YES! These are so yummy and will definitely strike up a conversation. 

These are a cinch to whip up. They are like little chimichangas, but with an Asian kick.

 

Let’s get cooking!

Ingredients:

Egg roll wrappers
Eggs, which you’ll scramble and flavor with soy sauce
Soy sauce to season both the eggs and the filling
Your choice of carne asada or pollo asada
(optional) Cheese, shredded, choose a blend of your preference or cheddar
Cooking oil for frying, vegetable or canola oil are good options
Spices like cumin, chili powder, garlic powder, along with salt and pepper for seasoning
You can also add cilantro, chopped, for an extra flavor kick
If you like it spicy, consider adding finely chopped jalapeños
For garnishes, have sour cream, guacamole, salsa, or hot sauce on hand to serve

 

How to make Mexi-egg rolls

Normally we make chimichangas with shredded beef, seasoned with salt and pepper. For this “rework” challenge, I switched to carne asada meat, and chicken too, and cooked them on the grill using Kikkoman, pepper, and a dash of garlic salt. I then cut the meat into tiny chunks. The balance came out just right! That is the beauty of Kikkoman, even though it is soy sauce, it is very versatile when it comes to adding flavor to all kinds of dishes.

After my meat was finished cooking on the grill, I prepped. I put one egg roll wrap on the plate and filled with my seasoned meat, cheese, and salsa.

Fold up the bottom, then dip your fingers in water and fold in the sides so they stick to the bottom flap, then roll, and add a dash of water again to seal the top.

After I finished these, I realized I should have “rolled” them in a circular shape rather than fold them like a mini-chimi. LOL! It’s the Mexican in me, I was hungry for chimis!

Check for any openings and dip your fingers in water and rub the wrap to close those.

Next, heat up a frying pan with oil.

Be careful, use caution! If you don’t want to fry them, you can brush the tops with oil and bake them.

In a deep skillet or a deep fryer, heat oil to about 375°F (190°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, which should take about 2-3 minutes. Remove them with a slotted spoon and drain on paper towels.

Here are my finished Mexi-egg rolls!

Set them on a paper towel to absorb the extra grease.

They are thin and crispy and the meat inside is sooo flavorful, thanks to the Kikkoman Soy Sauce. What I like is that it doesn’t take a lot to get flavor, just a few sprinkles will go a long way.

Go ahead and serve them up with your favorite side dishes! Top with crema and guac.

Look how far I’ve come from last year: