SOUTHWEST EGG ROLLS
Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they've been fried. -Danielle Booth, Minneapolis, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SOUTHWEST EGG ROLLS RECIPE
Have another reason to love mashups: the Southwest Egg Rolls Recipe. Here we've put a Southwestern-style spin on a favorite egg roll recipe.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Mix dressing and 1/4 cup cilantro. Refrigerate until ready to use.
- Mix remaining cilantro, chicken, cheese, beans, corn, peppers and cumin; mix lightly.
- Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up, starting at bottom edge. Brush top edge with egg; press into egg roll to seal. Place, seam-sides down, on baking sheet; brush with oil.
- Bake 20 min. or until golden brown. Cut each diagonally into thirds. Serve with dressing mixture.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 2 g, Protein 11 g
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
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
THE BEST SOUTHWEST CHICKEN EGG ROLLS
The Best Southwest Chicken Egg Rolls are a colorful combination of golden corn, black beans, red bell peppers, jalapeños, shredded cheese and tender bites of chicken with a sweet and spicy southwest seasoning all wrapped up in an egg roll wrapper. These won't last long at your next party!
Provided by Alyssa Rivers
Time 15m
Number Of Ingredients 16
Steps:
- In a medium sized mixing bowl combine the chicken, black beans, corn, red bell pepper, green onions, jalapeño, and spinach. Add the chili powder powder, cumins garlic, salt, pepper and Monterey cheese. Mix until incorporated.
- Place an egg roll wrapper on a clean surface so that it is a diamond. Spoon about two tablespoons of the mixture into the center. Wet the sides of the wrapper with a little bit of water. Fold up the bottom half and then tightly fold in the sides and roll up. Repeat until you have used all of the egg roll wrappers.
- In a large skillet add the oil until it is about an inch up the side of the pan and heat to medium high. Add the egg rolls and fry for about 1-2 minutes and then flip and cook until they are golden brown. Serve with favorite dipping sauce.
Nutrition Facts : Calories 128 kcal, Carbohydrate 9 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 221 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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 Chef Fibi
Categories Chicken Breast
Time 32m
Yield 5 serving(s)
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 1848.4, Fat 189.2, SaturatedFat 27.5, Cholesterol 30.2, Sodium 549.6, Carbohydrate 29.6, Fiber 3, Sugar 1.2, Protein 14.4
SOUTHWEST EGG ROLLS
Crispy Southwest Egg Rolls (that you can bake or fry!) served with a creamy cilantro dipping sauce. These could be my favorite party appetizer of all time, (and they're freezer friendly)!
Provided by Lauren Allen
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Add all of the dipping sauce ingredients to a food processor and blend until smooth. Add more salsa, if needed, to thin the mixture, or to taste. Refrigerate.
- In a large mixing bowl combine black beans, corn, bell pepper, onion, chicken, garlic powder, chili powder, cumin, and salt and pepper. Taste and add more seasonings if needed, to your liking.
- Stir in shredded cheese.
- Open egg roll wrappers and place a damp rag over them to keep them from drying out.
- Grab one wrapper and place it on your counter with one corner pointing towards you.
- Place 2-3 tablespoons of filling on the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. You can brush the ends of the wrapper with a little bit of water to help it stick together.
- Repeat with remaining wrappers and filling.
Nutrition Facts : Calories 115 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 329 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SOUTHWESTERN EGG ROLLS
Addicting Southwestern Egg rolls. People ask me to make these all the time when we are having a get together. I make a double batch at least and freeze any extra if there are ever any. I do not always freeze the egg rolls before I fry them. I serve them with Bennigan's pineapple dipping sauce.
Provided by goobergrl6
Categories < 60 Mins
Time 32m
Yield 20 egg rolls, 5-6 serving(s)
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.
- Spoon even amounts of the mixture into each egg roll wrapper. Fold according to directions on package. 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, egg rolls10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 2091.1, Fat 188.7, SaturatedFat 30.7, Cholesterol 43.1, Sodium 998.8, Carbohydrate 79.7, Fiber 3.7, Sugar 0.4, Protein 24
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.
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- Heat the oil in a large skillet over medium heat. add the turkey and cook until no pink remains, about 5 minutes. Add the onion, and bell pepper and cook, stirring often, until onion and bell pepper are softened, about 7 minutes. Season to taste with salt.
- Stir in the garlic cloves, green chiles, spinach, and corn, then season with cumin and chili powder. Stir until spinach is wilted, 2-3 minutes, then set aside.
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- Finely chop the chicken, red bell pepper, onion, and cilantro in very small pieces. Everything should be roughly the same size.
- The spinach should be thawed and squeezed of water, so it’s very dry. Then chop it finely as well.
- Use a large skillet over medium-high heat. Add cooking oil and saute the chicken until it's nearly cooked through. Then add all the filling ingredients and the spice mix. Stir it all together.
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- In a large saute pan coated with 2 teaspoons of oil, combine the green onion, red bell pepper, corn, and jalapeno over medium heat. Saute for about 3-4 minutes until cooked through, then add the minced garlic and stir for another minute. Add the canned black beans and spinach, till spinach is wilted down. Then add the chili powder, cumin, smoked paprika, and salt.
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- To Make Egg Rolls:Heat the vegetable oil in heavy-duty pan on medium-high heat. Add the onion, red bell pepper, jalapeno pepper, and garlic cloves along with a pinch of salt and stir to combine. Cook over medium high heat for about 2 minutes, or until the peppers and onions are crisp tender. Remove pan from heat and cool for 2-3 minutes then add the cooked chicken, beans, corn, shredded cheese, cilantro, chili power, cumin and salt & pepper. Gently mix until mixture is fully combined.Spray a large baking sheet with cooking spray and set aside. Have a small bowl of water ready for moistening your fingers. Lay one egg roll wrapper out on a clean work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; fold ends of the wrapper or tortilla then roll tightly to form an egg roll shape. Place on the prepared baking sheet and repeat until all of the filling has been used.
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- Heat a drizzle of avocado oil in a large skillet over medium-high heat. Add bell pepper, yellow onion and a big pinch of salt. Cook until edges turn brown, about 10 minutes.
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