Nacho Egg Rolls


Loaded Nacho Filling

 1/2 red bell pepper, roughly chopped

 1/2 green bell pepper, roughly chopped

 1/2 yellow bell pepper, roughly chopped

 1 jalapeno, seeded and roughly chopped

 2 Roma tomatoes, seeded and roughly chopped

 1/2 red onion, roughly chopped

 1/2 cup black beans

 1/2 lb ground beef

 1/2 tsp garlic powder

 1/2 tsp cumin

 1/4 tsp cayenne pepper

 1/4 tsp salt

 1/4 tsp pepper

Egg Rolls

 10 egg roll wrappers

 1/4 cup cold water

 1 Tbsp cornstarch

 Vegetable oil for frying

Queso Dip

 1/2 cup milk

 2 cups shredded cheddar cheese

 1 tsp red chile pepper flakes

 1/2 tsp garlic powder

 1/4 tsp salt

 1/4 tsp pepper


In a medium saucepan, heat milk for the dip over medium heat until simmering. Stir in cheese, chile pepper flakes, garlic powder, salt and pepper. Cook over medium heat until the cheese is melted. Keep warm over low heat until ready to serve.

Add bell peppers, jalapeño, tomato, and red onion to the Vitamix Ascent Series Blender. Pulse on Speed 4 until the vegetables are all evenly chopped up, approximately 4 to 5 times.

In a medium skillet over medium-high heat, brown ground beef with garlic powder, cumin, cayenne, salt and pepper. Stir in chopped vegetables from the Vitamix. Cook for approximately 1 to 2 minutes to soften the veggies slightly. Cool for 5 minutes off the heat.

Pour the cooked meat and vegetables mixture into a large bowl. Stir in black beans.

To wrap your egg rolls, start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. In the corner closest to you, spoon 1 ½  to 2Tbsp of the beef and vegetable filling into the center. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch and water mixture you made earlier and brush it over the final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam-side down. Make sure you roll the egg rolls tightly. If they are too loose, they will fall apart when you fry them.

To fry the egg rolls, fill a pot with 4-5 inches of cooking oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approximately 2 minutes. Place on paper towels to drain and cool.

Serve immediately with queso dipping sauce.

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