I LOVE these southwest egg rolls. The are very similar to the ones that Chili's had (has?). This is intended as a party appetizer so it makes a lot. I usually make a full recipe of the filling, make enough egg rolls for supper, then freeze the remaining filling for future use. Last week I morphed some leftover filling into an excellent variation on jambalaya by adding rice and smoked sausage. Bonus: one-year-old son eats it!
2-1/2 cups shredded cooked chicken
1-1/2 cups Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 tsp salt
1 tsp cumin
1 tsp grated lime peel
1/4 tsp cayenne pepper
1 pkg (16 oz) egg roll wrappers
oil for frying
In a large bowl, combine first 10 ingredients (through cayenne pepper). Place 3 Tbsp filling in the center of one egg roll wrapper. (Keep remaining wrappers covered w/ damp paper towel.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat for desired number of egg rolls.
In deep skillet or deep fat fryer, heat oil to 375. Fry egg rolls, a few at a time, for 2 minutes on each side until golden brown. Drain on paper towels.
Dip:
1 cup ranch dressing
1 medium ripe avocado, peeled and mashed
1 Tbsp minced fresh cilantro
1 tsp grated lime peel
Mix together and serve with egg rolls.
No comments:
Post a Comment