Triggers Seafood Restaurant - Buz Valadao
CHILI EGG ROLLS
In a mixing bowl, add chili and both cheeses blend well. In another bowl, make a Pico de Gallo by mixing tomato, garlic, onion, jalapeno, lemon juice, ½ of lime juice and cilantro toss well. Best if Pico de Gallo can be made 2-4 hours before needed. In a separate bowl, mix sour cream/yogurt and remaining lime juice. Heat oil in a large deep skillet to 325 degrees. Lay out one wonton skin and place ¼ of chili filling and cheeses in center, cover with one corner, then close two opposite corners to make an envelope. Brush remaining corner lightly with water, roll pressing to seal. Place sealed side down. Prepare remaining wonton skins in the same manner. Carefully place egg rolls in oil one or two at a time being careful not to overflow oil. Fry for about one minute, just enough to brown the wonton skins. Let egg rolls sit for a minute so they can be handled safely. Cut egg rolls in half on a diagonal. Place spring mix in the center of a serving dish. Lay egg rolls up on spring mix. Spoon Pico de Gallo over spring mix. Drizzle the whole dish with lime yogurt sauce.
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