Zoulah is so proud to bring you her latest creation in her Bewitchen Kitchen. The Red Couch Food Critics loved Zoulah's Egg Rolls and clamored for more. They happily dipped their mummies (egg rolls) in the addictive moldy dressing (Cilantro Ranch Dressing). The Cilantro Ranch Dressing is not her creation but Zoulah adores it as well.
She could use the Cilantro Ranch Dressing as toothpaste -- hmmm looks like maybe she did! She could use the Cilantro Ranch Dressing as a face mask --- hmmm looks like maybe she did -- is that why her face is green? She dipped her warty, gnarled fingers in the dip cackling with delight! She thought the dressing would be good for hand moisturizer .
She is so thankful to Our Family Favorites for recreating this dressing from one of her favorite restaurants, Cafe Rio, Cafe Rio is a Utah institution. They are famous for their Sweet Pork Barbacoa Salads served with this Cilantro Ranch Dressing.
Zoulah included a "leeeetle" tutorial on making egg rolls and reminds everyone that they are simple to do.
The Egg Roll Recipe -- Inspired by Annie Eats
Yield -- About 24
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
2 cups shredded Mexican cheese blend or Cheddar
1 (4 oz.) can diced green chiles, drained
Leaves from 1/2 bunch cilantro
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. See the tutorial for making egg rolls below.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and drizzle the tops with olive oil. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with Cilantro Ranch Dressing.
Egg Roll Wrapping Tutorial
Place about 2-3 tablespoons of the filling on top of the egg roll wrapper. Have the egg rolls cornters pointing towards you. It will be a diamond-shape.
Tuck the nearest eggroll corner near you underneath the filling and make it tight.
Put a little bit of water on the egg roll and fold the left corner in.
Put a little bit of water on the egg roll and then fold the right corner in.
Roll the eggroll and then seal the corner with water. Bake the egg roll with this top down on the pan.
The Cilantro Ranch Dressing is irresistible!
The Cilantro Ranch Dressing Recipe
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise ( Zoulah hopes that you would never use Miracle Whip)
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro -- washed, but you don't need to take the stems off.
1 clove garlic
Juice of 1 lime
1/2 to 1 jalepeno -- depending on your preference
Mix all ingredients together in the blender.