Elote Spring Rolls with Chipotle Crema

• •3 cup fresh or frozen corn kernels
• •0.5 cup cotija cheese, crumbled
• •0.3 cup fresh cilantro, chopped
• •0.3 cup red onion, finely diced
• •1 small jalapeño, seeded and minced
• •2 tablespoon fresh lime juice
• •1 teaspoon chili powder
• •0.5 teaspoon ground cumin
• • to taste salt
• • to taste black pepper, freshly ground
• •12 sheets spring roll wrappers (wheat-based, approximately 8.5-inch square)
• •3 cup vegetable oil, for frying
• •0.5 cup Mexican crema or sour cream
• •1 chipotle pepper in adobo sauce
• •1 tablespoon adobo sauce from can of chipotles
• •1 tablespoon fresh lime juice
• • to taste salt
• • a few sprigs fresh cilantro, for garnish
• • a few lime wedges, for serving

Instructions

1. 1

   Prepare the Chipotle Crema: In a small blender or food processor, combine the Mexican crema (or sour cream), chipotle pepper, adobo sauce, 1 tablespoon fresh lime juice, and a pinch of salt. Blend until completely smooth. Taste and adjust seasoning if necessary. Transfer to a small bowl, cover, and refrigerate until ready to serve.

2. 2

   Prepare the Elote Filling: If using fresh corn, you can grill or char it in a dry skillet for extra flavor. If using frozen corn, thaw it completely and pat dry. In a large mixing bowl, combine the corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, minced jalapeño, 2 tablespoons fresh lime juice, chili powder, ground cumin, salt, and black pepper. Mix well to combine all ingredients evenly. Taste and adjust seasonings as desired.

3. 3

   Assemble the Spring Rolls: Lay one spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the elote filling in a line across the center of the wrapper, closer to the corner facing you. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Then, starting from the bottom, roll the wrapper up tightly towards the top corner, creating a compact cylinder. Repeat with the remaining wrappers and filling.

4. 4

   Cook the Spring Rolls: Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.

5. 5

   Serve: Arrange the hot Elote Spring Rolls on a serving platter. Drizzle with extra Chipotle Crema or serve the crema on the side for dipping. Garnish with fresh cilantro and serve with lime wedges.

Chef's Tips

• 💡For a healthier option, you can bake or air fry the spring rolls instead of deep-frying. Brush each assembled roll lightly with oil and bake at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 10-15 minutes, flipping halfway, until golden and crispy.
• 💡If you prefer a spicier crema, add an extra chipotle pepper or a pinch of cayenne pepper to the blender.
• 💡Ensure your spring roll wrappers are at room temperature before working with them, as cold wrappers can be brittle and prone to tearing.
• 💡To prevent the spring rolls from becoming soggy, serve them immediately after frying or baking. If making ahead, you can fry them, cool completely, then reheat in an oven or air fryer until crispy.