Deep Fried Southwestern Egg Rolls Recipe 455

DEEP FRIED SOUTHWESTERN EGG ROLLS RECIPE - (4.5/5)

Steps:

• In a large sauté pan, heat 1 tablespoon of vegetable oil over medium high heat. Add red pepper and onion and sauté until onion is soft and translucent, stirring often. Add shredded chicken, corn, black beans, spinach, jalapeños, cumin, chili powder, salt, and cayenne pepper to the pan. Stir to combine. Cover and cook 5 to 8 minutes, until heated through, stirring often. Remove heat and allow any moisture to evaporate, continue to stir often. Remove from heat and add parsley and cheese. Stir to combine. In a small bowl beat the egg to use as an egg wash to seal the egg rolls. Heat tortillas until flexible by wrapping in a lightly damp towel and heating in the microwave 1 to 1-1/2 minutes or by heating on a warm griddle. Divide the filling between the tortillas, placing the filling on one side of the tortilla. Fold the sides in toward the center, the roll the tortilla around the filling, making sure all the filling is completely enclosed. Brush the inside flap of the egg roll to glue it closed. Place edge side down on a ungreased baking sheet that will fit in the freezer. Repeat until all of the filling is used. Cover the egg rolls with plastic wrap and freeze at least 4 hours or up to overnight. Heat 6 to 10 cups of vegetable oil or shortening in a dutch oven or deep fryer to 350°F. Deep fry frozen egg rolls in hot oil 10 to 12 minutes until golden brown. Remove and place on a rack to drain. DIPPING SAUCE: In a medium bowl, combine avocado, mayonnaise, sour cream, buttermilk, vinegar, salt, parsley, onion powder, dill, garlic powder, and pepper. Stir to combine. Cover and refrigerate until ready to serve. To serve, cut egg rolls in half on the diagonal. Serve warm with dipping sauce.

SOUTHWEST EGG ROLLS & COOL AVOCADO DIP

Steps:

• In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels., Meanwhile, combine the dip ingredients. Serve with egg rolls.

SOUTHWESTERN EGG ROLLS

Steps:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

SOUTHWESTERN EGG ROLLS

Steps:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.