SOUTHWEST EGG ROLLS

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Southwest Egg Rolls image

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

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 (7 inch) flour tortillas
1/2 avocado (about 1/4 of a cup, smashed)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

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

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