Stuffed Poblano Pepper Egg Rolls

Stuffed Poblano Pepper Egg Rolls

We may earn money or products from the companies mentioned in this post.

Stuffed Poblano Pepper Egg Rolls

One of  my favorite things to do during the fall harvest season is to head to my local farm stand and gaze at all of the fresh produce. Piles upon piles of produce. A sea of fall color; oranges, greens, purples, red and gold. Acorn squash, broccoli, cauliflower, carrots, eggplant, garlic and peppers. Today when I stopped at Wagner’s Farm Market they had literally truck loads of peppers. Stuffed Poblano Pepper Egg Rolls are super delicious.

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Local Farm Stand

Wagner’s Farm Market in Black Creek WI offers all varieties of peppers for purchase. Green, red, orange and yellow bell peppers and mounds of hot peppers. Serrano peppers, banana peppers, jalapeños peppers, poblano peppers, habenaro peppers, ghost peppers, spider peppers and those little red thai peppers. They even had a few varieties of peppers I never heard of before and a few I couldn’t even pronounce.

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Brief History

Wagner’s Market has been serving the area for decades and is a landmark in Black Creek WI. Many customers come from out of state to purchase vegetables grown on the family farm. The family farm has been producing kraut cabbage since 1969. Besides kraut cabbage and a huge selection of reasonably priced produce, Wagner’s country style store sells jarred sauerkraut, jams, jelly, honey, maple syrup, pickled foods and fall mums grown on the farm.

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Roasted Peppers

For this recipe, I decided to go with poblano peppers. Poblano peppers can be used fresh, grilled, roasted and baked. They are super when roasted and then stuffed hence the inspiration for this recipe. When roasted, poblano peppers take on a whole new flavor. To me anyway, they become less spicy and have a more earthy taste. I entered Stuffed Poblano Pepper Egg Roll recipe in the Twin Dragon Asian Wrapper Blogger Recipe Challenge.

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Twin Dragon Asian Wrapper Blogger Recipe Challenge

We entered this recipe in the Twin Dragon Asian Wrapper Recipe Challenge. In this recipe we used Twin Dragon Egg Roll Wrappers that we received for participating in this challenge. This recipe for stuffed poblano pepper egg rolls is a vegetarian dinner option. This recipe can also be made with browned ground pork, shredded cooked chicken, diced shrimp or salmon. We served the egg rolls simply, with soy sauce.

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Stuffed Poblano Pepper Egg Rolls
Servings: 6 servings
Ingredients
  • 2 poblano peppers
  • 2 teaspoons vegetable oil
  • 4 cups water, divided
  • 1 teaspoon salt, divided
  • 1 cup long grain white rice
  • 1 cup red quinoa
  • 2 tablespoons vegetable oil
  • 1 clove garlic. minced
  • 2 green onions, sliced
  • 1 jalapeño, seeded and diced
  • 1 roasted red pepper, diced jarred
  • 1/2 cup button mushrooms, diced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/2 cup cherry tomatoes, quartered
  • 2 tablespoons chopped cilantro, or more
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup fresh sweet corn
  • 1 teaspoon lime zest
  • 2 limes, juiced
  • 1/2 avocado, sliced and diced
  • 12 Twin Dragon Asian Egg Roll Wrappers
  • vegetables oil
Directions
  1. Preheat oven to 425°F. Rub each whole poblano pepper with 1 teaspoon oil, place on baking sheet. Roast 30 to 45 minutes or until charred on all sides, turning once with tongs. Transfer to bowl, cover, and let steam 15 minutes.  

  2. Remove peppers from bowl, cut off stem end, discard. Peel off skins. Cut peppers in half, remove any remaining seeds and membranes. Cut each half into thirds. Set aside. (should have 12 small strips)

  3. Bring 2 cups of water and 1/4 teaspoon salt to a boil. Add long grain white rice. Reduce heat, cover and simmer for 18 minutes. Fluff with a fork and set aside.

  4. Bring 2 cups of water and 1/4 teaspoon salt to a boil. Add red quinoa. Reduce heat, cover and simmer for 18 minutes. Fluff with a fork and set aside.

  5. Meanwhile, heat oil in a large skillet, saute' garlic, onion, jalapeno, red peppers, and button mushrooms for 5 minutes.

  6. Add cooked rice, cooked red quinoa, remaining salt, ground cumin, ground cayenne pepper, chili powder, and black pepper. Stir in tomatoes, cilantro, black beans, corn, lime zest and lime juice. Saute' for 5 minutes.  

  7. Remove from heat; set aside to cool. Stir in diced avocado right before filling egg roll wrappers.

  8. Heat oil in a large saucepan to 350 degrees. With one corner of egg roll wrapper pointing towards you, moisten all 4 edges with water. Place one roasted poblano pepper strip just below the center of wrapper. Place 2 slightly rounded tablespoon of rice/quinoa mixture on top of the poblano pepper strip. Fold the bottom corner over mixture, fold sides in, and roll up tightly but carefully. Fry in 350 degree oil for 2 minutes or until golden brown, turning in oil to cook evenly. 

  9. Remove from egg roll from oil and transfer to a plate lined with paper towels to drain. Sprinkle with salt and serve hot with soy sauce, hot sauce or sauce of your choice.

  10. Bake option: Preheat oven to 400 degrees. Lightly spray baking sheet with non-stick cooking spray. Place egg rolls on baking sheet and lightly brush with oil. Bake for 10-12 minutes or until golden brown.  Remove from oven. Serve hot with soy sauce, hot sauce or sauce of your choice.

Recipe Notes

Serve any left-over filling as a side dish with the egg rolls. 

Here are our other entries in the Twin Dragon Asian Wrapper Blogger Recipe Challenge. Smoked Salmon Cream Cheese RangoonBlueberry Goat Cheese and Mint Rangoon and Egg Roll Crisps with Apple Cider Syrup.


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