Mexican Egg Rolls and Crab Rangoon’s by Nora Torres

Videography and Production by Joe Lopez

Nora Torres, a mother of four, shows her own personal twist on a family favorite dish. She combines her own flavor and ideas on the dish and explains where she got her cooking techniques from. Nora Torres, demonstrates that with a little motherly love in any dish can go a long way.

Ingredients

• a dab of salt, lemon pepper, and any other spices preferred.
• a bag of coleslaw
• a bag of egg roll wraps
• a bag of wonton wraps
• cream cheese
• crab meat or imitation crab meat
• cooking oil
• onions

Directions

Add ground beef into a pan with diced up onions and add your own preference of spices. Then once cooked, dump the meat into a bowl and mix with coleslaw evenly.

Next, dice up the bag of crab meat. Once finished, grab the crab meat and mix with cream cheese. Next, grab the ground beef mixed with coleslaw and wrap the beef into egg roll wraps and start to cook them for about 6 minutes or until crispy. Then grab the crab meat mixed with cream cheese and place into wonton wraps and cook them as well until crispy. Finally, let them cool off for about 5 minutes and they are ready to eat.

Filed under: Appetizers, Class Projects, Recipes, Video Features | Tagged: Joe Lopez Jr., Mexican Egg Rolls and Crab Rangoon, Nora Torres, St. Mary's University, taste of stmu |