If you want to try something with an exciting blend of traditional Southwestern ingredients, check out this dish. It can be used as an appetizer or as a main dish. The Southwestern Egg Rolls have a flakey outside and a spicy inside.
This recipe will make approximately 20 to 25 egg rolls, depending on the amount of “stuffing” you use before rolling them up. Top them off with a little sour cream and salsa, or serve them with a ranch or avocado dipping sauce.
If you get ambitious with egg-rolling, double the recipe. These freeze well. The egg roll wrappers can often be found in the refrigerated section of the produce department.
Southwestern Egg Rolls
1 grilled chicken breast, diced
1 can (14 oz.) whole kernel corn, drained
1 can black beans (15 oz.), rinsed and drained
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 small can chopped green chilies, drained
2 tablespoons diced jalapeno peppers
3 green onions, chopped
1 tsp. chili powder (or more if your family likes it a little hotter)
1/2 tsp. salt
1/2 tsp. pepper
2 to 3 tablespoons finely chopped red bell pepper
1/2 tablespoon minced fresh parsley
1 pkg. egg rolls wrappers
oil for frying
In a large bowl, combine all ingredients except egg roll wrappers and mix well.
Place about 1/4 cup mixture up at one end of the wrapper. Fold ends and roll up. Just before sealing, moisten ends with water. Roll up tightly to seal. Repeat with the rest of the filling.
In a large deep skillet, heat oil to 375 degrees. Fry until golden brown, which only takes 30 to 45 seconds as they brown quickly.
Drain on paper towels. Serve warm.