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
SOUTHWEST-STYLE EGG ROLLS
Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.
Provided by MASTR9BALL
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 19.8 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 5.9 g, Sodium 565 mg, Sugar 1 g
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
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
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
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.
SOUTHWEST EGG ROLLS
This recipe was found on copykat.com(http://www.copykat.com) its just like the ones you get at restaurants. I love em with ranch dip. The last eleven ingredients are for the dipping sauce.
Provided by princessshree85
Categories Lunch/Snacks
Time 5h30m
Yield 5 Egg rolls, 2 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 948.7, Fat 53.9, SaturatedFat 17.8, Cholesterol 58.3, Sodium 3230.9, Carbohydrate 93.3, Fiber 13.1, Sugar 7.8, Protein 27.2
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
SPICY SOUTHWEST EGG ROLLS
I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also.
Provided by newspapergal
Categories Lunch/Snacks
Time 1h
Yield 15 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 234.4, Fat 10.5, SaturatedFat 4.8, Cholesterol 35, Sodium 354, Carbohydrate 22.2, Fiber 1.4, Sugar 0.7, Protein 12.6
SOUTHERN-STYLE EGG ROLLS
Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (2-1/3 cups sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly., In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage., With one corner of an egg roll wrapper facing you, place 3 tablespoons 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 egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 373 calories, Fat 26g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE
Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
- Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
- Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
- Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
- Serve immediately with cilantro dipping sauce.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 25.2 g, Cholesterol 6.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 384.8 mg, Sugar 1.7 g
SOUTHWESTERN EGG ROLLS
Favorite appetizer from Chili's. Mexican style eggroll (fried tortilla) filled with typical south of the border ingredients. Found it on all recipes.
Provided by ladyolights
Categories Poultry
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Use medium pan over medium heat cook chicken after you've massaged it with oil (1 TBs). Cook 5 min on each side till it's thru. Then set aside.
- Using the rest of the oil saute green onion and red pepper till tender. 5 minute.
- Chop chicken and add to the veges. Add in beans, corn, spinach, peppers, and spices. Stir while cooking till well mixed and tender. Remove from heat, add cheese and mix in till it melts.
- Microwave torillias wrapped in damp paper towels ca. 1 minute or till soft.
- Fill tortillas with equal amounts of mixture. Roll it tightly not forgetting to wrap the bottom. Hold together with toothpicks. Place in freezer safe pan top with pastic wrap and freeze for minute 4 hours.
- In a deep pan heat frying oil to 375. Fry frozen tortillas (careful of splatter) 10 min each or till desired brown. (less fat variety bake at 400 for 20 min).
Nutrition Facts : Calories 2444.8, Fat 244.4, SaturatedFat 36.5, Cholesterol 97.2, Sodium 718.6, Carbohydrate 37, Fiber 3.7, Sugar 1.6, Protein 34.1
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
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