EGG WHITE ROLLS RECIPES

Name: Pandesal or Filipino milk bread rolls and salted red egg butter
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Filipino

PANDESAL OR FILIPINO MILK BREAD ROLLS AND SALTED RED EGG ...

Pandesal or Filipino milk bread rolls and salted red egg ... image

This bread was the outcome of a 16th century Spanish-Filipino recipe for an option to the French baguette

Provided by Chef John Buenaventura, Special to Gulf News

SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE RECIPE ...

Southwestern Egg Rolls with Salsa Dipping Sauce Recipe ... image

Provided by Valerie Bertinelli

Categories appetizer

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield about 16 egg rolls

Number Of Ingredients 20

Ingredients

Nonstick cooking spray
2 1/2 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
One 15-ounce can black beans, rinsed and drained
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
One 4-ounce can diced green chiles, drained
4 scallions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
One 16-ounce package egg roll wrappers
1 egg, slightly beaten
5 plum tomatoes, quartered
1 small clove garlic, minced
1/2 jalapeno, seeded and finely chopped
3 scallions, white and light green parts only, finely chopped
1 cup loosely packed cilantro leaves and stems, finely chopped
Juice of 1/2 lime
2 teaspoons kosher salt

Steps:

For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
Have a small bowl of water ready for moistening your fingers.
Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
Serve the egg rolls with the salsa on the side, for dipping.

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