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Thread: Bennigan's Southwest Eggrolls

  1. #1
    Join Date
    Jan 2010
    Location
    Ohio
    Posts
    40

    Default Bennigan's Southwest Eggrolls

    Does anyone have the recipe for these? We used to get them when we would go out but they closed the Bennigans by us. I miss them so much. They also had some kind of sweet sauce to dip them in. Not sure what all was in it but i know it had pineapple in it. I could sure go for some of those right now.

  2. #2
    Join Date
    Jun 2006
    Location
    Central NY
    Posts
    503

    Default Re: Bennigan's Southwest Eggrolls

    SOUTHWEST EGG ROLLS - menu description
    Source: Benniganís Grill & Tavern

    Chicken, Monterey Jack cheese, black beans, corn, red peppers and spinach, then wrapped in a crispy shell and fried until golden. Served with sweet pineapple pepper cream sauce for dipping.

    Recipe: Bennigans Southwest Eggrolls with Fire-Roasted Salsa and Sweet Pineapple Pepper Cream Dipping Sauce
    Board: Copycat Recipe Requests at Recipelink.com

    1 cup cooked, seasoned yellow rice
    1 (10 or 12 ounce) package frozen whole kernnel corn
    1 pablano pepper diced
    1 yellow pepper diced
    1 tablespoon cumin
    1 tablespoon chili pepper
    1 cup seasoned, cooked black beans
    2 tablespoons Thai chili sauce
    12 ounces shredded pepper jack cheese
    1 package egg roll wrappers
    4 tablespoons sifted cornstarch
    1 cup cold water

    Thaw and saute corn until lightly brown. (I use butter but any oil will do.)

    Add all diced vegetables and dry seasonings to corn and saute about 5 more minutes. Chill in refrigerator.

    Drain beans.

    After rice mixture is cold, add beans, Thai chili sauce, and shredded cheese.

    Mix cornstarch and water together and use to seal edges of egg roll wrappers. (Just brush the edges of the top 2 sides of the diamond. See directions on egg roll wrapper if you do not know how to roll them.)

    Spoon about 3 tablespoons of mixture into each egg roll wrapper.

    Deep-fry until desired browness and serve.

    BENNIGAN'S FIRE-ROASTED SALSA AND SWEET PINEAPPLE PEPPER CREAM DIPPING SAUCE

    1 cup mayonnaise
    4 Tablespoons El Paso Chile Company Fire Roasted Tomato Salsa
    1 (8 1/4 oz.) can crushed pineapple, drained (juice reserved)
    2 tablespoons. pineapple juice
    2 1/2 tablespoons. sugar

    Combine all ingredients and mix on medium speed for 2 minutes. Chill in refrigerator for an hour.

    Serve as dipping sauce with southwest eggrolls.

    ***********************************************************
    Southwestern Egg Rolls Recipe #405450
    Source: goobergr16 / Recipezaar

    Addicting Southwestern Egg rolls. People ask me to make these all the time when we are having a get together. I make a double batch at least and freeze any extra if there are ever any. I do not always freeze the egg rolls before I fry them. I serve them with Bennigan's pineapple dipping sauce.
    by goobergrl6

    32 min | 20 min prep

    SERVES 5 -6 , 20 egg rolls

    * 2 tablespoons vegetable oil
    * 1 skinless boneless chicken breast half
    * 2 tablespoons minced green onions
    * 2 tablespoons minced red bell peppers
    * 1/3 cup frozen corn kernels
    * 1/4 cup black beans, rinsed and drained
    * 2 tablespoons frozen chopped spinach, thawed and drained
    * 2 tablespoons diced jalapeno peppers
    * 1/2 tablespoon minced fresh parsley
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon chili powder
    * 1/3 teaspoon salt
    * 1 pinch ground cayenne pepper
    * 3/4 cup shredded monterey jack cheese
    * 20 egg roll wraps
    * 1 quart oil (for deep frying)

    1. 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.
    2. 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.
    3. 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.
    4. Spoon even amounts of the mixture into each egg roll wrapper. Fold according to directions on package. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
    5. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, egg rolls10 minutes each, or until dark golden brown. Drain on paper towels before serving.
    *************************************************************
    Deweydecimal
    Live Laugh Love

  3. #3
    Join Date
    Jan 2010
    Location
    Ohio
    Posts
    40

    Default Re: Bennigan's Southwest Eggrolls

    Thank you soooooo much!!! I have looked everywhere for that and just couldn't find it. I can't wait to make these.

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