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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Southwestern Egg Rolls Recipe

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This recipe for Southwestern Egg Rolls is from The Kolb Family Cookbook Project, 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 cup finely diced red bell pepper
1 cup corn kernels
1 cup black beans
1/4 cup sliced green onions
1/4 cup seeded and minced jalapeno pepper
1/2 cup frozen spinach thawed and excess water squeezed out
2 cups shredded Monterey Jack cheese
1 1/2 cups cooked diced chicken breast
1 teaspoon salt
2 teaspoons chili powder
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1 package egg roll wrappers 21 count pack
oil for frying

For the Avocado Ranch Sauce:
1 cup ranch dressing
1/2 avocado
1/3 cup cilantro leaves
salt and pepper to taste
Directions:
Directions:
1. In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green
onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin.

2. Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto
the wrapper and roll up according to package directions, sealing the edge with a
little water.

3. Repeat the process with the remaining filling and egg roll wrappers.

4. Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least
2 hours, or up to a month.

5. Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1
inch is reached. Heat the oil to 350 degrees F.

6. Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or
until deep golden brown, then drain on paper towels. Repeat the process with the
remaining egg rolls.

7. While the egg rolls are frying, make the dipping sauce. In a food processor or
blender, blend together the ranch dressing, avocado, cilantro, salt and pepper
until completely smooth.

8. Cut the egg rolls in half on the diagonal and serve immediately with avocado
ranch sauce for dipping.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 Hours 15 Minutes

 

 

 

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