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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Southwestern Egg rolls Recipe

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This recipe for Southwestern Egg rolls is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large chicken breast
1 can corn… drained (or frozen)
1 can black beans… drained and rinsed
1 10 oz. package frozen chopped spinach… thawed and squeezed dry
1 cup shredded cheese
1 4 oz. can chopped green chilies… drained
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper
20 egg roll wrappers
oil… for frying
Directions:
Directions:
1. Cut chicken into small pieces and cook in a little oil and season with salt and pepper.
2. In a large bowl, combine everything but the egg roll wrappers and oil. Place 1/4 cup mixture in the center of a wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal. Repeat.
3. In a large deep skillet, heat about 3-4 inches oil to 375 degrees . Deep fry until golden brown, turning once. Drain on paper towels before serving. We like to dip them in ranch and salsa. Makes about 20 egg rolls.
Personal Notes:
Personal Notes:
I find the egg roll wrappers in the produce department.

 

 

 

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