Ingredients Weight Measure
Sour cream 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Jalapeño, minced, divided 2 Tbsp.
Cilantro, chopped, divided 1/4 cup + 2 Tbsp.
Lime juice, divided 3 Tbsp.
Salt to taste
Pepper to taste
Garlic, minced 2 tsp.
Cumin, ground 1 tsp.
Cider vinegar 2 Tbsp.
Sugar 1/2 tsp.
Olive oil 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Flank steak 2 lbs.
Egg roll wrappers 24 pieces
Red bell peppers, julienne strips 3/4 cup
Green bell peppers, julienne strips 3/4 cup
Yellow bell peppers, julienne strips 3/4 cup
Egg, whole, whisked 1 ea.
Cornstarch as needed
Canola oil 1 qt.


  1. To make the Jalapeño-Cilantro Sour Cream, combine sour cream with TABASCO® Green Jalapeño Pepper Sauce, 1 Tbsp. jalapeño, 2 Tbsp. cilantro, 1 Tbsp. lime juice and season with salt and pepper. Refrigerate and reserve.
  2. To make the Carne Asada, combine garlic, 1 Tbsp. jalapeño, cumin, 1/4 cup cilantro, 2 Tbsp. lime juice, vinegar, sugar, olive oil and TABASCO® Chipotle Pepper Sauce. Pour marinade over steak and let marinate in the refrigerator for 3-4 hours or overnight.
  3. Season steak with salt and pepper. Grill steak over medium-high heat until rare. Remove from heat and let rest for 10-15 minutes. Slice thin across the grain of the steak.
  4. To make the Egg Rolls, place an egg roll wrapper on the counter with 1 corner facing you. Place 1 piece of each color pepper strip and 2-3 pieces of Carne Asada in the center. Roll up, tucking in the ends as you go. Dampen the last corner with egg wash to make a seal. Place finished rolls on a tray with cornstarch and cover with damp towel to prevent from drying out.
  5. Heat canola oil in a large pot (oil should fill the pot only about 1/3 of the way) to 350°F. Place egg rolls gently in oil. Fry until golden brown and remove to a plate lined with paper towels to drain excess oil.
  6. Serve with Jalapeño-Cilantro Sour Cream.

Yield: 6 servings