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 WITH AVOCADO CILANTRO SAUCE
Easy to make southwestern egg rolls! Filled with a colorful array of veggies, chicken, and black beans! You can bake, air fry, or fry these Southwestern egg rolls! And that avocado cilantro dipping sauce is so creamy and delicious!
Provided by Little Spice Jar
Categories Appetizers
Time 1h
Number Of Ingredients 16
Steps:
- THE FILLING: Heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook until browned, about 3-4 minutes. Add the scallions and red bell peppers and continue to cook for an additional minute. Add all the remaining ingredients except the cheese and egg roll wrappers. Let cook for 3-4 minutes, stirring frequently. Remove from heat and cool completely. When the mixture is cooled to room temperature, stir in the cheese. You can make the egg rolls immediately or refrigerate the mixture overnight if you want to make the egg rolls later. If you find the filling gets liquidy, see notes for a solution.
- THE EGG ROLL: Place the egg roll wraps in front of you with a point towards you. Spoon the mixture (about 1 ½ tablespoon) in the center of the egg roll wrapper. Fold in the end closest to you, then the two on the side, rolling tightly as you fold towards the end farthest from you. Brush the edge with water to help seal the egg roll. See pictures in post. Place rolls on baking sheet. Let refrigerate for several hours before frying.
- SAUCE: Place all the ingredients in a blender/food processor and blend until smooth. Adjust seasonings to taste.
- TO FRY: Heat 1 inch of oil in a large skillet. When the oil reaches 350ºF, fry egg rolls in batches. Do not overcrowd the skillet. Turn egg rolls every 1-2 minutes for even browning. When browned remove to a paper towel-lined plate.
- OR BAKE OR AIR FRY: Preheat the oven to 400ºF. Place a wire rack on top of a baking sheet. Spray egg rolls with cooking spray on all sides and bake for 15-20 minutes or until golden brown and crispy. To the air fryer, preheat the air fryer to 375ºF. Spray or brush the rolls with oil and air fry for 10-12 minutes, flipping halfway until golden brown on all sides.
BAKED SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH
Make sure you don't fill the rolls too much or they will burst during cooking. Makes 48 small egg rolls or 24 big ones.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 24 eggrolls
Number Of Ingredients 19
Steps:
- For Egg Rolls:.
- Preheat oven to 425 degrees Fahrenheit.
- Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
- In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
- Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
- Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two sides and continue rolling to the last point.
- Wet your finger with water and dab a bit on the corner to seal the egg roll.
- Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
- Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
- For Ranch:.
- Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
- Use immediately.
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
SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP
This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.
Provided by Printessa
Categories Sauces
Time 24m
Yield 6 Eggrolls, 3 serving(s)
Number Of Ingredients 34
Steps:
- Heat butter in a medium size skillet over medium-high heat.
- Add the green pepper, garlic, green & red 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, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white 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.
- Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
- Spoon one-sixth 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 wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
- Preheat 4-6 cups of oil to 375 degrees F.
- Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
- Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
- Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
- It is also a great make ahead idea for quick snacks.
- Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. 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.
Nutrition Facts : Calories 699, Fat 40.6, SaturatedFat 16.6, Cholesterol 59.3, Sodium 1128.7, Carbohydrate 65.8, Fiber 7.4, Sugar 5, Protein 19.4
EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP
I love Southwestern Eggrolls but didn't like the grease and salt that went along with them. Now I make them at home and they are super easy to make and better for you. I serve them for dinner, instead of as an appetizer. Durring the week I use chicken I've already cooked and dried onion flakes so it doesn't take a lot of time but you could cook the chicken and some fresh onion before adding the rest of the filling ingreidents if you prefer. Also, the filling can be frozen and used later if you wanted to make less of the rolls. I did use low sodium or no salt added corn and beans, but the site didn't recognize those varieties.
Provided by Busy Lindsay
Categories < 60 Mins
Time 40m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
- Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
- Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
- Serve with salsa, sour cream and avocado ranch dip.
- To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.
SOUTHWEST EGG ROLLS & COOL AVOCADO DIP
A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.Becky Aylor, Sisters, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 egg rolls (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels., Meanwhile, combine the dip ingredients. Serve with egg rolls.
Nutrition Facts : Calories 297 calories, Fat 21g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 437mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
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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- Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Foil. Grease or spray foil to prevent sticking.
- Combine cilantro, sour cream, jalapeño, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
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