DISCLOSURE: This post is in collaboration with Latina Bloggers Connect and Kikkoman, all opinions are my own. Our assignment for this Kikkoman campaign was to rework a family-favorite recipe using Kikkoman Soy Sauce. I decided to redeem myself from my attempt last year to make these Mexi-egg rolls. They tasted delicious, but I used spring roll wraps instead of egg roll wraps and they didn’t come out as pretty as I wanted. Armed with my trusty Kikkoman bottle, I made sure to buy the correct wraps this time! And all I can say is…SUCCESS!
Normally we make chimichangas with shredded beef, seasoned with salt and pepper. For this “rework” challenge, I switched to carne asada meat, and chicken too, and cooked them on the grill using Kikkoman, pepper, and a dash of garlic salt. I then cut the meat into tiny chunks. The balance came out just right! That is the beauty of Kikkoman, even though it is soy sauce, it is very versatile when it comes to adding flavor to all kinds of dishes.
When I decide to work on a campaign, I love to look at the the company’s history and how they got started. Kikkoman started in the 17th century (by a woman!), 19 generations ago! And they incorporate the traditional Japanese philosophy of “Isogaba maware” – make haste slowly. Move forward but with a lot of thought and care. It sounds cheesy, but I think when you infuse good energy into your business like that, it makes everything taste, feel, and look better!
See more about Kikkoman HERE: http://bit.ly/KikkomanSabor
Let’s get cooking!
After my meat was finished cooking on the grill, I prepped. I put one wrap on the plate and filled with my seasoned meat, cheese, and salsa. Fold up the bottom, then dip your fingers in water and fold in the sides so they stick to the bottom flap, then roll, and add a dash of water again to seal the top.
After I finished these, I realized I should have “rolled” them in a circular shape rather than fold them like a mini-chimi. LOL! It’s the Mexican in me, I was hungry for chimis! Check for any openings and dip your fingers in water and rub the wrap to close those. Next, heat up a frying pan with oil. Be careful, use caution! If you don’t want to fry them, you can brush the tops with oil and bake them.
Here are my finished Mexi-egg rolls! Set them on a paper towel to absorb the extra grease. They are thin and crispy and the meat inside is sooo flavorful, thanks to the Kikkoman Soy Sauce. What I like is that it doesn’t take a lot to get flavor, just a few sprinkles will go a long way.
Go ahead and serve them up with your favorite side dishes!
Look how far I’ve come from last year: