Southwestern Egg Rolls With Avocado Cilantro Sauce Recipes

SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE

Steps:

• THE FILLING: Heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook until browned, about 3-4 minutes. Add the scallions and red bell peppers and continue to cook for an additional minute. Add all the remaining ingredients except the cheese and egg roll wrappers. Let cook for 3-4 minutes, stirring frequently. Remove from heat and cool completely. When the mixture is cooled to room temperature, stir in the cheese. You can make the egg rolls immediately or refrigerate the mixture overnight if you want to make the egg rolls later. If you find the filling gets liquidy, see notes for a solution.
• THE EGG ROLL: Place the egg roll wraps in front of you with a point towards you. Spoon the mixture (about 1 ½ tablespoon) in the center of the egg roll wrapper. Fold in the end closest to you, then the two on the side, rolling tightly as you fold towards the end farthest from you. Brush the edge with water to help seal the egg roll. See pictures in post. Place rolls on baking sheet. Let refrigerate for several hours before frying.
• SAUCE: Place all the ingredients in a blender/food processor and blend until smooth. Adjust seasonings to taste.
• TO FRY: Heat 1 inch of oil in a large skillet. When the oil reaches 350ºF, fry egg rolls in batches. Do not overcrowd the skillet. Turn egg rolls every 1-2 minutes for even browning. When browned remove to a paper towel-lined plate.
• OR BAKE OR AIR FRY: Preheat the oven to 400ºF. Place a wire rack on top of a baking sheet. Spray egg rolls with cooking spray on all sides and bake for 15-20 minutes or until golden brown and crispy. To the air fryer, preheat the air fryer to 375ºF. Spray or brush the rolls with oil and air fry for 10-12 minutes, flipping halfway until golden brown on all sides.

SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE

Steps:

• Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
• Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
• Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
• Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
• Serve immediately with cilantro dipping sauce.

SOUTHWESTERN EGG ROLLS

Steps:

• For the sauce: Combine the mayonnaise, sour cream, vinegar, granulated garlic, onion powder, avocado, 2 tablespoons water, a large pinch of salt and a few grinds of pepper in a blender. Blend until completely smooth. Transfer to a medium bowl and stir in the dill and parsley. Season with additional salt and pepper if needed. The texture should be similar to ranch salad dressing. (If the sauce is very thick, thin it out with 1 to 2 tablespoons of additional water.) Cover with plastic wrap and refrigerate until ready to serve.
• For the egg rolls: Preheat a grill pan over medium-high heat for 5 minutes. Rub the chicken breasts with 1 tablespoon oil and sprinkle generously with salt and pepper. Cook the chicken until deep grill marks appear, about 8 minutes. Flip and continue cooking until deep grill marks appear and the internal temperature on an instant-read thermometer in the thickest part of the breast registers 165 degrees F, about 8 minutes more. Remove to a cutting board, allow to cool slightly and cut into small pieces.
• Heat the remaining tablespoon oil in a medium skillet over medium-high heat. Add the bell pepper, a pinch of salt and a few grinds of pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the beans, corn, spinach, cumin, chipotle powder, cayenne, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the vegetables and beans are coated in the spices and warmed through, about 2 minutes. Transfer to a large bowl and fold in the chicken, pickled jalapenos, parsley and scallions. Taste and season with additional salt and pepper if needed. Allow the mixture to cool completely.
• Stack the tortillas on a large microwave-safe plate and cover with a damp paper towel. Microwave until just warmed though. (This will make the tortillas easier to roll.) Put a warm tortilla on a clean, flat surface (keep the remaining tortillas covered with the damp paper towels) and put 1/2 cup of the filling in the center. Spread the filling out into a 4 1/2-inch long log. Tightly fold the bottom of the tortilla (the part that is closest to you) over the filling, fold both ends over then roll the tortilla so that the filling is completely enclosed. Seal the seam of the tortilla with 3 toothpicks. Transfer to a baking sheet. Repeat with the remaining tortillas, filling and toothpicks.
• Meanwhile, attach a deep-fat fry thermometer to the side of a large Dutch oven or pot, fill halfway with oil and heat over medium-high heat to 350 degrees F.
• Fry the egg rolls in 2 batches until golden brown all over, about 5 minutes per batch. Remove the toothpicks from the egg rolls, cut on an extreme bias and transfer to a large platter. Serve with the avocado dipping sauce.

SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE

Steps:

• For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
• In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
• Have a small bowl of water ready for moistening your fingers.
• Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
• Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
• For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
• Serve the egg rolls with the salsa on the side, for dipping.

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.

AVOCADO EGG ROLLS WITH SWEET CILANTRO DIPPING SAUCE

Steps:

• In food processor, or by hand, finely dice tomatoes, onion and cilantro.
• Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.
• Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.
• Heat 2-3 inches of oil to 350 degrees Cook egg rolls for 3-4 minutes or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.
• To Make Sweet Cilantro Dipping Sauce: Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE

Steps:

• Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
• Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
• Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
• Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
• Serve immediately with cilantro dipping sauce.

BAKED SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH

Steps:

• For Egg Rolls:.
• Preheat oven to 425 degrees Fahrenheit.
• Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
• Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
• Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two sides and continue rolling to the last point.
• Wet your finger with water and dab a bit on the corner to seal the egg roll.
• Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
• Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
• For Ranch:.
• Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
• Use immediately.