Stashcook: Meal Planner & Recipe Keeper

Southwestern Egg Rolls Recipe

Name: Southwestern Egg Rolls
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 10
Ingredients: 1 cup finely diced red bell pepper; 1 cup corn kernels; 1 cup black beans; 1/4 cup sliced green onions; 1/4 cup seeded and minced jalapeno pepper; 1/2 cup frozen spinach (thawed and excess water squeezed out); 2 cups shredded Monterey Jack cheese; 1 1/2 cups cooked diced chicken breast; 1 teaspoon salt; 2 teaspoons chili powder; 1/4 teaspoon black pepper; 1/2 teaspoon ground cumin; 1 package egg roll wrappers (21 count pack); oil for frying; 1 cup ranch dressing; 1/2 avocado; 1/3 cup cilantro leaves; salt and pepper to taste

Dinner at the Zoo

These southwestern egg rolls are loaded with a colorful variety of vegetables, chicken, beans and plenty of melty cheese, all wrapped up in a crispy roll. The ultimate party appetizer!

Ingredients

1 cup finely diced red bell pepper

1 cup corn kernels

1 cup black beans

1/4 cup sliced green onions

1/4 cup seeded and minced jalapeno pepper

1/2 cup frozen spinach (thawed and excess water squeezed out)

2 cups shredded Monterey Jack cheese

1 1/2 cups cooked diced chicken breast

1 teaspoon salt

2 teaspoons chili powder

1/4 teaspoon black pepper

1/2 teaspoon ground cumin

1 package egg roll wrappers (21 count pack)

oil for frying

1 cup ranch dressing

1/2 avocado

1/3 cup cilantro leaves

salt and pepper to taste

Method

In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin.

Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto the wrapper and roll up according to package directions, sealing the edge with a little water.

Repeat the process with the remaining filling and egg roll wrappers.

Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.

Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached. Heat the oil to 350 degrees F.

Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.

While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt and pepper until completely smooth.

Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.

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