SOUTHWESTERN EGG ROLLS
Egg rolls with a Southwest twist: Inspired by a favorite appetizer at Chili's -- these are crunchy and cheesy with a creamy avocado dipping sauce.
Provided by Food Network Kitchen
Time 1h
Yield 8 egg rolls
Number Of Ingredients 25
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
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield about 16 egg rolls
Number Of Ingredients 20
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.
SOUTHWESTERN EGG ROLLS
At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are tasty toppings for these Tex-Mex egg rolls. -Jacqueline Bower, Washington, Iowa
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., With 1 corner of an egg roll facing you, place 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.
Nutrition Facts : Calories 333 calories, Fat 19g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 643mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
SOUTHWESTERN EGG ROLLS
These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.
Provided by Jackie Smith
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 4h32m
Yield 5
Number Of Ingredients 16
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.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.8 g, Cholesterol 28.8 mg, Fat 31.2 g, Fiber 2.6 g, Protein 13.6 g, SaturatedFat 7 g, Sodium 575.1 mg, Sugar 1.4 g
SOUTHWESTERN EGG ROLLS WITH CHIPOTLE CREAM DIP
East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well.
Provided by Manami
Categories Lime
Time 35m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- COOK & ASSEMBLE EGG ROLLS:.
- Sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
- Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
- Cook until spinach wilts, about 1 minute.
- Off heat, add cheese(so that it doesn't melt completely) and salt.
- Allow filling to cool slightly.
- To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
- Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
- Repeat with remaining wrappers and filling.
- MAKE DIP:.
- Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
- FRY EGG ROLLS:.
- Heat 2 cups vegetable oil to 350ºF-360°F in a large sauté pan over medium-high heat.
- Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
- Serve egg rolls with dip.
Nutrition Facts : Calories 265, Fat 11.2, SaturatedFat 4.4, Cholesterol 61.9, Sodium 301.5, Carbohydrate 26.1, Fiber 2, Sugar 3, Protein 15.2
SOUTHWEST EGG ROLLS & COOL AVOCADO DIP
A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.Becky Aylor, Sisters, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 egg rolls (1-1/2 cups sauce).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 297 calories, Fat 21g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 437mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP
I love Southwestern Eggrolls but didn't like the grease and salt that went along with them. Now I make them at home and they are super easy to make and better for you. I serve them for dinner, instead of as an appetizer. Durring the week I use chicken I've already cooked and dried onion flakes so it doesn't take a lot of time but you could cook the chicken and some fresh onion before adding the rest of the filling ingreidents if you prefer. Also, the filling can be frozen and used later if you wanted to make less of the rolls. I did use low sodium or no salt added corn and beans, but the site didn't recognize those varieties.
Provided by Busy Lindsay
Categories < 60 Mins
Time 40m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
- Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
- Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
- Serve with salsa, sour cream and avocado ranch dip.
- To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.
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- In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
- In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
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