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 & 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.
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
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
BAKED SOUTHWEST EGG ROLLS
Provided by Steph
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Add olive oil to a large skillet over medium-high heat.
- Add green onion and red bell pepper and sauté for 3-5 minutes, or until soft.
- Add corn, black beans, spinach and jalapeño peppers and cook until heated through.
- Add the chicken, cumin, chili powder, salt, and cayenne pepper until well combined.
- Remove from heat and stir in the cheese.
- Place egg roll wrapper on a flat, clean surface with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
- Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
- Place egg rolls on a baking sheet sprayed with nonstick cooking spray.
- Spray the tops of egg rolls with cooking spray.
- Bake for 20 minutes, or until golden brown, flipping halfway through.
Nutrition Facts : Servingsize 1 serving, Calories 412 kcal, Fat 23 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 1480 mg, Carbohydrate 19 g, Sugar 3 g, Protein 34 mg
SPICY SOUTHWEST BREAKFAST OMELET EGG ROLLS
Number Of Ingredients 11
Steps:
- 1. In medium bowl beat together eggs, milk and seasoning. Set aside.2. In 12-inch nonstick skillet cook and stir MORNINGSTAR FARMS Veggie Breakfast Sausage Patties, mushrooms, bell pepper and onions in 2 teaspoons of the vegetable oil for 2 to 3 minutes or until vegetables are tender.3. Pour egg mixture over vegetable mixture in hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using spatula gently lift and stir partially cooked eggs so uncooked portions flow underneath. Continue cooking and lifting over medium heat for 2 to 3 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat.4. Spoon about 3/4 cup of vegetable mixture onto each tortilla just below center. Sprinkle with cheese. Fold bottom edge of each tortilla over up and over filling. Fold in sides. Roll up from the bottom, completely enclosing filling. Secure with wooden toothpicks.5. Carefully wipe skillet out with paper towel. Brush with remaining 4 teaspoons oil. Add filled tortillas. Cook over medium heat for 4 to 5 minutes or until golden brown, turning once.6. Remove toothpicks. Diagonally cut each into halves. Serve with Jalapeno-White Cheddar Country Gravy or salsa.
Nutrition Facts : Nutritional Facts Serves
SOUTHWEST EGG ROLLS MADE LIGHTER
Inspired by my favorite appetizer at the Chili's restaurant chain but these are baked,not fried. Two full egg rolls per person makes a nice dinner for T.V. night. For a dinner party you can also cut them in thick slices sushi-style. These can be frozen before they're cooked or afterwards.
Provided by FLKeysJen
Categories Chicken Breast
Time 24m
Yield 20 Southwestern Eggroll Halves, 20 serving(s)
Number Of Ingredients 17
Steps:
- Combine all Dipping Sauce ingredients in a bowl and mix until smooth; refrigerate.
- Combine all Eggroll Filling ingredients in a bowl.
- Turn on the broiler.
- Assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. Hold together with two toothpicks, one through each end.
- Spray a lasagna-type pan with non-fat cooking spray. Spray both sides of the egg rolls with cooking spray as you place them in the pan. You may brush them with olive oil if you prefer.
- Broil for approximately one and a half to two minutes on each side, until golden brown and crispy. Watch very carefully. Do not leave the oven unattended because they cook quickly.
- Remove from pan and slice each eggroll in half.
- Take out the toothpicks and serve with chilled dipping sauce.
Nutrition Facts : Calories 155.7, Fat 7.6, SaturatedFat 3.4, Cholesterol 25.1, Sodium 229.7, Carbohydrate 12.4, Fiber 1.8, Sugar 0.8, Protein 9.8
SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP
was given this recipe by someone at work.
Provided by April Alvarez
Categories Meat Appetizers
Time 40m
Number Of Ingredients 17
Steps:
- 1. In large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of an egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water, roll up tightly to seal. Repeat.
- 2. In a 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 well on paper towels.
- 3. While egg rolls are cooking mix all dip ingredients in small bowl and serve, this make 1 1/2 cup of dip so if not enough you can double the recipe.
CHILI'S SOUTHWEST EGG ROLLS
Categories Bean
Number Of Ingredients 28
Steps:
- Cook pepper and onion in skillet with 1 T oil until tender. Add chicken, corn, beans, spinach, peppers, parsley, cumin, chili pwd., salt and cayenne pepper to pan. Cook 4 minutes. Stir in spinach until broken apart. Remove from heat and add cheese. Stir until cheese is melted. Heat tortillas in microwave until warm. Spoon 1/5 bean mixture into center of tortilla. Fold ends and roll tortilla tightly and secure with toothpick. Repeat for all tortillas. Wrap in plastic wrap and freeze for at least 4 hours. (overnight is best) While eggrolls freeze prepare dipping sauce by combining all ingred. in a bowl and chill. When ready to fry heat enough oil to cover tortilla to 375 degrees. Deep fry tortilla for 5 or 6 min. and remove to paper towels. Slice each eggroll diagonally and arrange on plate around dipping sauce bowl. Can garnish with chpd tomatoes and onions
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
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
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