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Stuffed Poblano Pepper Egg Rolls

Servings 6 servings
Author Lynn / Turnips 2 Tangerines

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

Instructions

  • 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.  
  • 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)
  • 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.
  • 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.
  • Meanwhile, heat oil in a large skillet, saute' garlic, onion, jalapeno, red peppers, and button mushrooms for 5 minutes.
  • 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.  
  • Remove from heat; set aside to cool. Stir in diced avocado right before filling egg roll wrappers.
  • 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. 
  • 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.
  • 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.

Notes

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