DEEP FRIED SOUTHWESTERN EGG ROLLS RECIPE - (4.5/5)
Provided by vealam
Number Of Ingredients 30
Steps:
- In a large sauté pan, heat 1 tablespoon of vegetable oil over medium high heat. Add red pepper and onion and sauté until onion is soft and translucent, stirring often. Add shredded chicken, corn, black beans, spinach, jalapeños, cumin, chili powder, salt, and cayenne pepper to the pan. Stir to combine. Cover and cook 5 to 8 minutes, until heated through, stirring often. Remove heat and allow any moisture to evaporate, continue to stir often. Remove from heat and add parsley and cheese. Stir to combine. In a small bowl beat the egg to use as an egg wash to seal the egg rolls. Heat tortillas until flexible by wrapping in a lightly damp towel and heating in the microwave 1 to 1-1/2 minutes or by heating on a warm griddle. Divide the filling between the tortillas, placing the filling on one side of the tortilla. Fold the sides in toward the center, the roll the tortilla around the filling, making sure all the filling is completely enclosed. Brush the inside flap of the egg roll to glue it closed. Place edge side down on a ungreased baking sheet that will fit in the freezer. Repeat until all of the filling is used. Cover the egg rolls with plastic wrap and freeze at least 4 hours or up to overnight. Heat 6 to 10 cups of vegetable oil or shortening in a dutch oven or deep fryer to 350°F. Deep fry frozen egg rolls in hot oil 10 to 12 minutes until golden brown. Remove and place on a rack to drain. DIPPING SAUCE: In a medium bowl, combine avocado, mayonnaise, sour cream, buttermilk, vinegar, salt, parsley, onion powder, dill, garlic powder, and pepper. Stir to combine. Cover and refrigerate until ready to serve. To serve, cut egg rolls in half on the diagonal. Serve warm with dipping sauce.
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