Do you have a recipe for Santa Fe Spring Rolls?

16 ounces black beans, rinsed and drained

16 ounces corn, drained

2 cups fresh washed and drained spinach

1/4 cup fresh cilantro, chopped

2 garlic cloves, pressed

1/4 cup onions, minced

2 jalapenos, chopped

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

15 prepared fajita whole-wheat tortillas

2 cups grated colby or monterey jack cheese

7 tablespoons cooking oil

prepared salsa

sour cream

Combine all ingredients except oil, tortillas, sour cream & salsa, mix well.

Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito.

Heat frying pan to med/high heat (I use an electric range and set it to 7).

Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan.

Garnish with salsa and sour cream.

1

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For the Sauce

INGREDIENTS:

1/4 cup sugar 1/2 cup water 1/2 cup red wine vinegar

1 to 2 tablespoons fish sauce 2 to 3 teaspoons ground red chile peppers 1/2 carrot or daikon, shredded

1/4 cup coarsely chopped peanuts or macadamia nuts

1 In a small saucepan combine sugar and water; bring to a boil. Reduce heat and simmer for about 10 minutes, or until sugar is dissolved. Remove from heat. Stir in red wine vinegar, fish sauce and red chile peppers. Pour sauce into serving bowl. Chill, then top with carrots and sprinkle with peanuts before serving.

Title: Mixed Mushroom & Chinese Cabbage Spring Rolls

Yield: 4 Servings

Ingredients

1/4 lb regular mushrooms

1/4 lb shiitake mushrooms

1/4 lb portobello mushrooms

1/4 lb oyster mushrooms

1 tb sesame oil

1 ts chopped shallots

1 ts chopped garlic

1 tb chopped parsley

1 tb chopped ginger

1 salt and pepper to taste

8 lg napa cabbage leaves

Instructions

Clean and slice all mushrooms into 1/2-inch pieces.

Saute the mushrooms in a large saute pan in the sesame oil for about 5

minutes, stirring occasionally. Add shallots, garlic, parsley and

ginger. Cook

for another 6 to 8 minutes. Season to taste with salt and pepper.

Chill. Blanch the cabbage leaves in 1 quart of boiling water and

immediately chill in

ice water.

Dry the cabbage leaves on paper towels.

Place 1/8 of the mushroom mixture in the center of each cabbage leaf,

fold the

side of the leaf and roll.

Serve with light soy sauce for dipping.

Yield: 4 servings

OR

Title: Curried Chicken Spring Rolls

Yield: 1 Servings

Ingredients

1 tb soy sauce

1 tb coconut milk

1 3/4 ts curry powder

3/4 ts salt

4 ts vinegar, cider

2 ts gingerroot, minced

5 chilies, mild green

3 garlic clove

1 1/2 ts garlic, minced

1 c celery, diced

3/4 c carrot, grated

16 spring roll wrappers

3/4 c pickled ginger juice or:

2 tb oil, peanut

2 ts soy sauce

1 ts vinegar, white

1/2 lb chicken, ground

3/4 ts sugar

------------------------Cornstarch dipping sauce--------------------------

2 chilies, yellow wax

1 cilantro, bunch, minced

2 jalapeno chilies, minced

2 c napa cabbage, diced

1 c cellophane noodles

1 egg yolk, beaten

3/4 c unseasoned rice vinegar

1 salt to taste

Instructions

Soften cellophane noodles and cut into 2-inch lengths. Dissolve

cornstarch in 1 T water. Cut chilies in halves. Marinate chicken for

1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar,

and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir fry

chicken until mostly white. Remove, set aside, and then clean wok.

Combine salt, sugar, remaining soy sauce and cider vinegar. Place in

wok with chicken. Heat through, add cornstarch, and cook 2 to 3

minutes until glossy. Spread on large plate and cool in refrigerator.

Combine ginger, garlic, remaining curry powder, and chilies. Heat 3

T. oil and cook chili mixture 1 to 2 minutes. Should foam without

browing. Add celery then cabbage. When translucent, add carrots and

noodles. Combine chicken and noodle mixtures. Use 2 T. filling per

spring wrapper. Tuck in ends and include sprig of cilantro in last

turn (to show through when fried). Seal with egg yolk. Deep fry about

3 minutes at 350 degrees and drain. To make dipping sauce, blend

chilies and garlic until pureed. Add ginger juice and oil until

blended. Season with salt. Add cilantro just before serving. (If

serving right away, cilantro may be pureed with chilies.) Makes one

cup.