Instructions
- Prepare the Smoked Paprika Aioli: In a small bowl, whisk together all Smoked Paprika Aioli ingredients. Refrigerate until ready to serve.
- Prepare the Blistered Corn: Grill or broil the corn ears, turning occasionally, until kernels are slightly charred and blistered. Let cool slightly, then cut the kernels off the cob.
- Prepare the Elote Filling: In a medium bowl, combine the blistered corn, aioli, queso fresco, lime juice, and chipotle powder. Mix gently.
- Prepare the Hot Cheeto Crumble: In a small bowl, combine the crushed Hot Cheetos, panko breadcrumbs, and melted butter. Mix well.
- Assemble the Eggrolls: Briefly soften the rice paper wrappers according to package directions. Place a spoonful of the elote filling in the center of each wrapper.
- Fold the sides of the wrapper over the filling, then roll tightly to form an eggroll. Repeat with remaining wrappers and filling.
- Shallow Fry the Eggrolls: Heat a thin layer of vegetable oil in a large skillet over medium heat. Fry the eggrolls in batches for 1-2 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve immediately with the Smoked Paprika Aioli and a sprinkle of the Hot Cheeto Crumble.
