Mexican Egg Rolls with Tamarind Crema
WHAT YOU NEED
- 1 package of egg roll wrappers (24)
- 1 pound ground beef
- 1 (9 ounce) Cacique® pork chorizo
- 1 garlic clove, minced
- 1/2 onion, diced
- 1 tablespoon soy sauce
- ¼ cup chopped green chiles
- 2 cups shredded cabbage
- 2 medium carrots, peeled and shredded
- ¼ cup cilantro, finely minced
- 1 tablespoon flour
- 1 tablespoon water
- 1 cup oil for frying
- For Tamarind Dipping Sauce:
- 1/2 cup Cacique® Crema Mexicana Agria
- ¼ cup tamarind sauce
- Juice from half a lime
- ¼ teaspoon salt
- ¼ teaspoon pepper

HOW TO MAKE IT
- For the Tamarind Crema: In a small bowl, combine the tamarind, crema, lime juice, salt, and pepper. Cover and refrigerate until serving.
- For Egg Rolls: Over medium heat, cook ground beef and chorizo until fully cooked, breaking up with a spoon. Add garlic, onion, soy sauce, green chiles and cook an additional three minutes. Remove from heat, allow to cool and stir in shredded cabbage, carrots and cilantro. Whisk together flour and water in a small bowl.
- To assemble Egg Rolls: Lay out egg roll wrapper diagonally on a cutting board. Spoon about three tablespoons of filling in the center. Fold bottom corner over filling snugly to cover filling. Brush the edge with the flour-water mixture then fold in both sides securely against filling. Brush edges of the wrapper and begin rolling to seal edges. Place on baking sheet and continue assembling egg rolls. Once all egg rolls are assembled heat oil to 350 degrees. Place egg roll flap down, a few at a time, do not overcrowd the pan. Fry until golden, about 3-4 minutes, turning occasionally, drain on paper towel. Place in warm oven until ready to serve. Serve warm with Tamarind Crema.
- Cook’s Note (optional): Dip can be made a day in advance. Assembled egg rolls can be frozen. Place baking sheet of egg rolls in freezer until firm, then transfer to a plastic freezer safe bag.