A Twist on Tex-Mex Eggrolls

By: Megan Lightsey Email
By: Megan Lightsey Email

I have so many wonderful memories of going to the Woodlands Mall with my family to go shopping when I was younger. The official tradition was to drive down early Saturday morning, shop for a couple of hours, and then eat lunch at the Cheesecake Factory. We usually followed up our hearty meal with a few more hours of shopping.

Shopping + great food (including cheesecake) + more shopping = my ideal day.

Since I’ve become independent, I don’t go on nearly as many shopping trips, but I still try to recreate a fraction of that memory by cooking a spin-off of the Cheesecake Factory’s famous Tex-Mex Eggrolls.

Black bean, shrimp and avocado rollups are delicious and healthy when cooked at home. Another plus, they take almost no time to prepare and cook!

To make them, I make sure I have the following things lying around my kitchen:

• 1 large avocado
• 1 T lemon juice
• 1/2 C black beans
• 1/4 lb raw shrimp (I buy the frozen kind in a bag and let it sit in my sink all day so it can thaw)
• 1/2 t cayenne pepper
• 2 T onion, diced
• 2 cloves garlic, minced
• 20 wonton wrappers
• Salsa (to serve the rollups with)

In a small sized saucepan, heat some extra virgin olive oil over medium to high heat. Add the diced onion, the garlic and the shrimp until the shrimp is cooked thoroughly. Pour this mixture onto a cutting board and let cool for a minute. Dice up the mixture until you have about ½ C of it. Let it cool completely.

Mash up the avocado in a small bowl. Squeeze in the lemon juice, and add the black beans and cayenne pepper. Stir together. Then add in the shrimp mixture to complete the filling.

Unwrap the wonton wrappers and lay one out flat. Spoon about a T of the filling onto the wonton wrapper. Fold in two opposite sides and roll it up from one of the unfolded ends. Place onto a baking sheet that has been prepared with a light spray of cooking spray or olive oil. When you are placing the roll onto the baking sheet, make sure you set it with the seam down so it doesn’t unroll when cooking.

Continue this until you run out of filling or wonton wrappers. Lightly spray the tops of the rollups with cooking spray or olive oil and sprinkle paprika over the top if desired.

Bake on 425 for about 12 to 15 minutes or until the rollups are light brown.

Let them cool completely before eating. (I cut mine open to let them cool!) Serve with the salsa!

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