RECIPES

Santa fe Egg rollsINGREDIENTS1 can black beans, drained andrinsed1/2 cup corn1/2 medium red bell pepper, coredand seeded1 jalapeño pepper, coredand seeded2 green onions, snipped2 ounce block sharp cheddar cheese2 ounce block of monterey jackcheese1/4 teaspoon salt1/4 teaspoon Sriracha sauce25 egg roll wrappersoil for fryingDIRECTIONS1. Place the shredding disc on the KitchenAid ® Pro Line ® 16-cup Food Processor. Insertcheese into the medium feed tube and shred the cheddar and monterey jackcheeses. Remove the shredding disc. Use the spatula to move the cheese away fromthe center of the bowl and attach the multipurpose blade, pushing to lock.2. Add the black beans, corn, red pepper, jalapeño, green onions, salt, and Sriracha.Pulse 20 times or until mixture is coarsely chopped and mixed well.3. Line a baking sheet with parchment paper and fill a small bowl with water. Layegg roll wrappers on the baking sheet and place 1 tablespoon of the black beanmixture lined near the bottom of each wrapper. Lightly wet the edges of thewrappers with fingertips and carefully fold the sides of each in towards the middle.Roll up and seal tightly.4. Heat 1/2 inch of oil in a large sauté pan to 375 degrees. Fry the egg rolls in batches,2-3 minutes on each side, or until brown and crispy. Place cooked egg rolls onto aplate lined with paper towel to absorb the oil. Egg rolls will crisp up further whilesitting. Serve with sour cream.Makes 22–25 egg rollsTip If a thermometer is unavailable, test the oil heat by placing a small amount offilling mixture into the pan. Oil is ready when it bubbles.