Smoked Pork Southwest Eggrolls Food

NEELY'S BBQ PULLED PORK EGG ROLLS

Steps:

• For the pork:
• Preheat the oven to 325 degrees F.
• Season the pork butt with salt, pepper and the smoked paprika.
• Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool.
• For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.
• For the egg rolls:
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Beat the egg and water together in a small bowl. Reserve.
• Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.
• Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.

SOUTHWEST-STYLE EGG ROLLS

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
• Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
• In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

PULLED PORK EGG ROLLS

Steps:

• For the pork: Preheat the oven to 300 degrees F.
• Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
• For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
• For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
• In a shallow bowl, beat the eggs and milk together and set aside.
• With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
• Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

SMOKED PORK SOUTHWEST EGGROLLS

Steps:

• Add all ingredients except the egg and wrappers into a large bowl
• Combine until all ingredients are well mixed
• In a small bowl, break open the egg and lightly beat.
• Lay your egg roll wrappers in front of you at a diagonal angle.
• Spoon a heavy amount of filling into the middle of the wrapper and spread it out across until it almost reaches the sides of the wrapper.
• Fold up your bottom, then each side and then dip a finger into the egg and run it along the edge of the top corner.
• Complete rolling your egg roll until sealed and set aside until you have made all of your egg rolls.
• Add canola oil into a large pan and heat to medium high.
• When your oil is hot add in your egg rolls one at a time, seam side down.
• Turn your egg rolls in the pan until they are golden brown on all sides.
• Remove them to a drain on a paper towel lined plate

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.

SPICY SOUTHWEST EGG ROLLS

Steps:

• Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
• Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
• While chicken is cooking, dice your vegetables.
• Once chicken is done, remove from heat; set aside.
• Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
• Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
• Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
• Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
• To assemble eggrolls:.
• Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
• Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
• Repeat with each eggroll wrapper.
• When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
• To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
• I like to dip these in a spicy avocado sauce or salsa.

SOUTHWEST EGG ROLLS

Steps:

• Preheat barbecue grill to high heat.
• Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
• Lightly salt and pepper each side of the chicken while it cooks.
• Set chicken aside until it cools down enough to handle.
• Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
• Add the red pepper and onion to the pan and saute for a couple minutes until tender.
• Dice the cooked chicken into small cubes and add it to the pan.
• Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
• Cook for another 4 minutes.
• Stir well so that the spinach separates and is incorporated into the mixture.
• Remove the pan from the heat and add the cheese.
• Stir until the cheese is melted.
• Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
• Spoon approximately one-fifth of the mixture into the center of a tortilla.
• Fold in the ends and then roll the tortilla over the mixture.
• Roll the tortilla very tight, then pierce with a toothpick to hold together.
• Repeat with the remaining ingredients until you have five eggrolls.
• Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
• Overnight is best.
• While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
• Preheat 4-6 cups of oil to 375 degrees.
• Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
• Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
• Garnish the dipping sauce with chopped tomato.