It’s fusion time once again boys and girls.
A recent trip to my freezer showed that I had both some leftover beef chimichanga meat and egg roll wrappers. What do I make of this? Lunch!
These actually turned into mini-chimis, so I am not so sure I can claim fusion.
The egg was for the egg wash. See the link above to find out how to make the beef.
Lay out the wrapper and put some filling inside.
Fold up the bottom. Brush the top and the folded bottom with egg wash (a beaten add and 2 tablespoons of water). This will help the wrapper stay closed in the oil.
Tuck in the sides.
And roll.
I now have a countertop deep fryer, so in they went. You can do the same with a pot full of oil. The oil should be at 350 degrees and the egg rolls cook 4-5 minutes.
Such a robust little bite!
Rantings of an Amateur Chef 
My last meal on earth will involve lots of potstickers, egg rolls and basically anything wrapped in an egg wrapper. ha! Thanks for the idea.
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Oh, yum. I could imagine doing various fillings with this: beef stroganoff, chicken and avocado, pork and mixed veggies. Now I have to stop drooling because my feet are getting wet.
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This is one fusion I really, really, like! And I have all the ingredients, so mini chimichanga is on the menu today.
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wow these look lovely, alhough not having a deep fryer I will have to pass on them. I guess you could brush them with oil and bake in the oven too, works quite well for many similar dishes even if they don’t turn out quite as yummy!
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Looks deeeelish!
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How creative to use leftovers and foods that are in your “pantry” like the egg roll wrappers. I am sure this was delicious!
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