I’m not one for football, I won’t even pretend like I am, but I am one for all of the snacks and drinks that come with the game. Any game for that matter. It’s not like we really need an excuse to eat nachos and wings and drink beer during the day, but it is nice to have a valid reason like sports in order to do it. It makes me feel better. Anyhow, since the Super Bowl is right around the corner, I figured it would be a great idea, and the best time if any, to share an over-the-top snack/appetizer recipe with you that you can make and enjoy on the big day. And y’all know how much I love anything over-the-top so this fits right in. So now here we are, faced with the dilemma of eating just one of these spring rolls or an entire plate full? I say go for the plate full. Why force yourself to make such a difficult, life changing decision? No one deserves that kind of pressure.
These will be a hit at all your game day festivities, but just incase you need some more appetizer inspiration, I’ll remind you of a few great recipes from the past. These Loaded Baked Potato Spring Rolls are like these nacho spring rolls, but filled with potatoes instead. If dip is the name of your game, then give this Kale Artichoke Dip or Mushroom and Queso Fundido a try! I’m also all about the sliders at parties (I’ve written a book on the matter, so it’s no surprise). It’s good thing for you I’ve crowned myself The Slider King of The World. These Surf ‘n’ Turf Sliders are the way to go, and a great place to read about my upcoming book (just not-so-casually throwing that in here, forgive me). Pot Roast Sliders, Seafood Sliders, Baked Potato Sliders, or even Fried Shrimp Po’Boy Sliders are also great dishes to invite to your party. Feel free to look through the “cocktails” tab on the site to look through all of the great drinks to serve along side your game day party.
If you make any of these game day recipes (or any other recipe from the site on any other occasion for that matter) be sure to let me know. Snap a picture and share it online with the #candidappetite or #thecandidappetite hashtags. I love to see your photos (it makes my day)! Be the coolest person on the block with the best appetizers. Make Susie next door jealous because Susie won’t have these amazing nacho spring rolls at her super bowl party. No she won’t, because she isn’t cool. But you can be. You’re smarter than Susie. You’re cooler than Susie. Make these spring rolls and beat Susie once and for all.
The first thing we need to work on is the beef filling for our spring rolls. We’re going to be making this just as if we’re cooking up ground beef filling for tacos. Brown the ground sirloin in a skillet, with the onions and tomatoes.
**Tip: If you’re not feeling these spring rolls, guess what? Now you have a filling for tacos! Get your taco Tuesday on.**
Once browned, stir in a packet of taco seasoning mix and a bit of water. Let the mixture cook up and thicken. Most of the water will evaporate off.
**Note: There are some really great options out there for taco seasoning mix. I used to be scared off of it at first, because the amount of salt in a packet and all of the names of things I couldn’t even pronounce. Nowadays though, there are a good amount of seasoning mixes that have half of the salt and are more “natural.” You can always just make up your own taco seasoning mix if you have the spices on hand. Check this recipe out to learn how to make it yourself!**
Remove the skillet from the heat and let it cool down to room temperature. Stir in a handful or so of shredded cheese into the ground beef mixture.
**Note: Make sure at this point the filling is fully cooled. If the cheese melts, it’ll make it harder to scoop out the filling. Also, you don’t want the heat from the filling to cut through the wrappers.**
Add a spoonful or two of the filling onto a tyj spring roll pastry wrapper. Fold into a tight log and then seal the edge with a bit of egg wash (egg whisked with a splash of water).
**Tip: Stephanie from I AM A FOOD BLOG, has a nifty and very convenient little GIF of how to properly roll a spring roll. Check it out here! Also, she does a much better job of describing the whole rolling process.**
**Tip: Work with one wrapper at a time, keeping the unused wrappers covered with a damp towel or napkin to keep them from drying out.**
Continue wrapping all of the spring rolls until all of the filling has been used up. You can lay them all on a baking sheet as you finish folding them. In the meantime, get the oil heating up.
Once the oil is hot, fry a few of the spring rolls at a time, until golden brown and crunchy. Drain and then transfer to a plate lined with a few paper towels to soak up the excess grease. Then transfer to a wire rack, set over a baking sheet, so that they don’t get soggy.
**Note: It’s best to fry the spring rolls a few at a time so that you can regulate the temperature of the oil better. If you add too many all at once, the temperature will drop and you won’t get even frying.**
Once you’ve fried them all, get your nacho toppings ready. We’re going to add everything that nachos normally get. In a small bowl, mash together the avocado, lime juice, salt, pepper, cumin and cayenne pepper.
Transfer the spring rolls directly to a baking sheet with a single layer. Sprinkle them all with lots of shredded cheese. Feel free to use whatever cheese you like. I couldn’t decide between a Cheddar or a Jack so I decided to use a Colby Jack. Best of both worlds.
Heat in a 350ºF oven until melted through, about 3 to 5 minutes. Carefully remove from the oven, let cool slightly and then top with all of your desired nacho toppings. Including but limited to, chopped tomatoes, sour cream, pickled jalapeños, guacamole, and scallions.
Serve the spring rolls right away as an appetizer or snack. Perfect for the big game or all of your super bowl parties. It’s okay if they cool down to room temperature, they’re still great!
You can prep these ahead of time by filling and rolling them all, placing them on a baking sheet and popping them into the freezer. Once fully frozen, transfer the spring rolls into a freezer bag or freezer safe air-tight container. Then whenever you’re ready to serve and eat them, just pop them into the fryer. No need to thaw. Just be careful when you add them to the pot as the moisture will cause the oil to splatter a bit. They’re keep in the freezer for up to 3 months.
If you don’t need to plan that many months ahead, you can fry them all before your party and then keep them warm in a preheated 250ºF oven until right before your guests arrive. Just make sure to keep them on a wire rack, set over a baking sheet. This will make sure they still crunchy. You want the heat to circulate all around them. Whenever you’re ready to serve them, just sprinkle them with cheese, melt it, and add your toppings!
These are basically taquitos, but without the tortilla. I like the difference in texture by using the spring roll wrappers instead. I feel like they’re a bit flakier than a tortilla when fried. It’s a new twist on a classic appetizer we all know and love. And I’m all about finding new takes on traditional dishes. I hope you enjoy!
- 1 pound ground sirloin
- 1 yellow onion, diced
- 3 roma tomatoes, diced
- 1 packet taco seasoning mix (or 2 tablespoons homemade taco seasoning)
- 1 1/2 cups shredded Colby cheese
- 14 to 16 tyj spring roll pastry wrappers
- 1 large egg, whisked with splash of water
- canola oil, for frying
- 1/2 cup sour cream
- 2 large avocados, pitted, peeled and diced
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 cup sliced pickled jalapeños, drained
- Set a large skillet over medium-high heat. Once hot, add the beef, and begin breaking it up with a wooden spoon. Cook until browned and crispy, about 8 minutes. Stir in the onion and 2 of the chopped tomatoes and cook for 3 minutes longer, stirring often. Add the taco seasoning mix and stir in 1/2 a cup of water. Cook until thickened and the liquid has almost evaporated. Remove from heat and let cool. Stir in 1/2 a cup of the shredded cheese.
- To roll each spring roll, grab one of the sheets, and add a scoopful of the filling right in the center. Rotate the wrapper so that one corner is facing you directly. Then fold over the corners (from left to right) to the center and then roll into a tight log. Use a bit of egg wash to seal the edge. Place on a baking sheet and continue filling and rolling the remaining spring rolls.
- Preheat oven to 350 degrees F.
- Heat about 3 inches of canola or vegetable oil in a medium saucepan over medium-high heat. Once hot, carefully drop in a few of the spring rolls at a time, and fry until golden brown and crunchy. Drain and place on a couple sheets of paper towel to soak up the excess oil. Transfer to a wire rack set over a baking sheet to prevent them from getting soggy as you continue to fry the remaining spring rolls.
- Once all fried, transfer the spring rolls to a baking sheet in a single layer. Top with the remaining 1 cup cheese and bake until melted, 1 to 2 minutes. Carefully remove from oven and let cool slightly.
- In a small bowl, mash together the avocado, lime juice, salt, pepper, and cumin until evenly combined, and somewhat chunky. Top the spring rolls with avocado, sour cream, remaining chopped tomato, and pickled jalapeños. Serve immediately and enjoy!
- Yield: about 14 to 16 spring rolls