Laguna Egg Rolls

Breakfast Egg Rolls with Salsa Cremoso

Egg rolls for breakfast? Why not? They're crunchy, savory, and delicious. And they go perfectly with lightly spicy Salsa Cremoso. And, shhhhh, don't tell the carnivores--they're even vegetarian! They’ll never know.

Egg Rolls

Ingredients:

2 cups Diced Potatoes
1 tablespoon Minced Garlic
1 tablespoon Minced Shallots
2 tablespoons Sabor de la Casa (Recipe Below)
¼ cup Red Wine
1 tablespoon Chives
¼ Avocado, thinly sliced
11 Eggs, gently whisked (reserve one for egg wash)
3 tablespoons Olive Oil
1 package of Egg Roll Wrappers
Salsa Creamoso (Recipe Below)

Procedure:
Pre-heat olive oil in a medium/ large sauté pan over medium-high heat. Add shallots and cook until fragrant (about 2 minutes). Reduce the heat and add in the garlic, sauté until aromatic but not browned. Add potatoes and allow to cook through (about 7 to 10 minutes). Sprinkle on Sabor de la Casa seasoning mix and combine thoroughly. Remove potato mixture temporarily to separate bowl and deglaze the pan with red wine. Allow the wine to reduce by half. While wine is reducing, add eggs to a mixing bowl and whisk together until well incorporated. Add potato mixture to wine reduction and stir in eggs being careful to avoid scorching. When eggs are thoroughly incorporated and cooked, remove from heat and allow to cool to room temperature. Lay out one egg-roll sheet and brush all 4 sides with egg wash. Add approximately one cup of mixture, spreading it corner to corner. Lay avocado on top of mixture, sprinkle on chives, and roll up burrito-style. Heat olive oil in a medium sauté pan until hot but not smoking. Carefully place the rolls in the pan and cook until crispy, being sure to turn constantly to assure even cooking. Allow to cool, and enjoy with Salsa Creamoso (below), or try your own favorite sauce.

Salsa Creamoso

Ingredients
 
4 Roma Tomatoes (rough chop)
3 medium Shallots (rough chop)
½ cup chopped Cilantro
3 cloves Garlic
¼ cup Lime Juice
1½ tablespoons Hot Sauce (preferably Sriracha)
1 Chipotle Pepper, from can (preferably adobo sauce type)
¼ cup Heavy Cream (or Manufacturing Cream if you can get it)
¾ cup Cream Cheese
Salt & Pepper to taste

Procedure:
In a sauce pot, bring heavy cream to a low boil. Stir in cream cheese until fully melted and combined. Turn off the heat and allow the mixture to come to room temperature. While the mixture cools, add remaining ingredients into a blender, one at a time, using pulse feature to puree  tomatoes, shallots, cilantro, garlic, and chipotle--in that order. Add hot sauce, lemon juice, salt, & pepper to taste, and blend for 10-15 seconds. Return cream & cheese mixture to medium heat and add contents from blender. Heat for 5 to 10 minutes. Yields 1 to 1½ quarts of creamoso.
                     
Sabor de la Casa Seasoning mix
 
Ingredients:
                         1 cup Paprika
                         ½ cup Chili Powder
                         ¼ cup Cumin
                         2 tablespoon Onion Powder
                         2 tablespoon Garlic Powder
                         Pinch of Cayenne Pepper
                         Salt and Pepper to taste
 Procedure:
 
                        Add all ingredients to a bowl and mix thoroughly. Store in Ziploc or sealed container.

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