Mexican Egg Wrap Volumetrics Food

MEXICAN SPRING ROLLS (EGG ROLLS)

Steps:

• Preheat the oven to 350F/180C.
• Combine the filling ingredients and mix well.
• Place a wrapper diagonally in front of you. Place 1/4 cup of the filling on the bottom half of the wrapper and shape into a log. If you are using egg roll wrappers, use 3 tablespoons per wrapper.
• Roll up the wrapper to halfway, then fold in the left and right sides, then roll to the end, using a little water to seal.
• Spray the spring rolls lightly, then turn each spring roll and lightly spray the other side.
• Bake for 30 minutes, turning once, until golden.
• Serve with Enchilada Sauce as the dipping sauce.

MEXICAN EGG ROLLS

Steps:

• Chop the chicken into small dices.
• Mix all ingredients together.
• Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
• Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
• Make sure the flap is sealed to keep the filling inside.
• Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
• Cut diagonally and serve with guacamole and sour cream.

MEXICAN BREAKFAST WRAPS

Steps:

• Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
• In medium bowl, mix egg product, milk and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
• Meanwhile, heat tortillas as directed on package.
• To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese, tomato and cilantro. Roll up tortillas.