• Katherine Arthurs

Green Chile Lime + Cheesy Beef Egg Rolls with Chile Dip

This is a twist on tacos, enchiladas + egg rolls. Get it? It's totally amazing. So good. Worth the effort + delicious.

The egg rolls are crispy + crunchy. The beef is cheesy with lots of chilies + sauce...then dip it into the easiest sauce around. Once the meat is cooked, the assembly goes together quickly - I like setting up an assembly line on my countertop...then bake in the oven for less than 12 minutes + you are eating!

Siete enchilada sauce is SO good. They have a green + red to choose from. In this recipe, I used the green. Check out all their products here. We love their chips, tortilla chips + their queso cashew dip is fantastic.

I've been trying a lot of dairy free sour cream brands. AND I think I found my favorite one. Forager Project

Organic Plant-based Creamery - their sour cream is totally plant based, dairy free (of course) + a probiotic. You won't know it's not dairy - plus it tastes great. Love all those live cultures, cashews + coconut cream. It really is creamy + delicious.

Green Chile Lime + Cheesy Beef Egg Rolls with Chile Dip

1 lb. ground beef

1/2 small yellow onion, small dice

3 garlic cloves, minced

1 pinch of each salt + pepper

1 heaping teaspoon smoked paprika

1 teaspoon cumin

1 1/2 cups green chile enchilada sauce, divided

2 heaping tablespoons green hatch chilies, diced

1 lime, zest + juiced

2-3 scallions, chopped

1 handful cilantro, chopped + divided in 1/2

1 heaping cup grated Monterey jack cheese (other other melty cheese)

12 egg roll wrappers

olive oil

1/2 cup sour cream (I used Forager Project's Dairy Free)

Preheat your oven to 400F. Line a sheet tray with parchment paper + set aside.

Using a medium sized skillet, start cooking the ground beef + onions over medium high heat. Breaking up the meat into small pieces using a wooden spoon. When the meat is no longer pink + fully cooked turn the heat off. Drain any fat off.

Return the pan to the heat + turn it to low. Add in the garlic, salt, pepper, smoked paprika + cumin. Toss to combine everything + cook for 1 minutes. Turn the heat off.

Pour in all the enchilada sauce - reserving 3 tablespoons for the sauce, green chiles, lime zest, juice, scallions + cilantro. Mix to combine everything. Let cool for 5-10 minutes or until you can handle the meat.

To make the chile sauce - combine the sour cream, 1/2 the cilantro + 3 tablespoons of the enchilada sauce.

Sprinkle in the cheese + toss with tongs or a fork to combine.

To assemble the rolls, lay one wrapper on a cutting board or flat surface in a diamond with one corner pointing up + down. Spoon in about 2 heaping tablespoons of the meat + chile mixture into the middle of the wrapper, going from left to right - leaving about 1- 1 1/2 inches on either side.

Fold bottom corner over filling + roll snugly half-way to cover the filling. Fold in both side tightly against the filling. Moisten slightly the edges of the top of the last flap with water. Roll it upwards + seal the top corner. Lay the roll on the fold side down on the prepared sheet pan.

Repeat until all the meat is filled in the wrappers. Brush the tops with a small amount of olive oil.

Bake on the first side for 6 minutes. Flip all the rolls over + cook for 4-6 minutes or until browned - don't exceed 6 minutes of cooking time on the second side. Remove from the oven + serve with the chile dip.


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