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Southwestern Egg Rolls by Jade

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  • Southwestern Egg Rolls by Jade

    Southwestern Egg Rolls (recipe can be altered to be lowfat and/or vegetarian)

    1 chicken breast fillet (i will use a textured vegetable protein chicken substitute since i'm vegetarian now)
    1 tablespoon vegetable oil
    2 tablespoons minced red bell pepper
    2 tablespoons minced green onion
    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
    dash cayenne pepper
    3/4 cup shredded Monterey Jack cheese
    five 7-inch flour tortillas

    Avocado-ranch dipping sauce
    1/4 cup smashed, fresh avocado (about half of an
    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
    dash dried dill weed
    dash garlic powder
    dash pepper

    2 tablespoons chopped tomato
    1 tablespoon chopped onion

    1. Preheat barbecue grill to high heat.
    2. 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.
    3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
    4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
    5. 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.
    6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
    7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
    8. 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.
    9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small
    10. Preheat 4-6 cups of oil to 375 degrees.*
    11. 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
    12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
    Garnish the dipping sauce with the chopped tomato and onion.
    Serves 3-4.

    *I make a more healthful version of this recipe by substituing actual asian egg roll wrappers for tortillas, lightly spraying with olive oil and baking in the oven until lightly browned. Adding a touch of greek seasoning in the mix seems to spice it up nicely too