Chili's Southwest Egg Rolls

Friends, Great Food, laughter, and sunshine made this weeks cookie day a success and an added plus we got to meet Jaime from the LV cookie group (Thanks to her this post has pictures). The kids also took full advantage of the sunshine and played outside the entire time.

Friends in our ward made these and brought them to dinner a couple of weeks ago and I couldn't stop munching on them. They are delicious and pretty simple to make.

This makes about 6 egg rolls.

Egg Roll:

1 chicken breast (grilled)
1 Tablespoon veg. oil
2 Tablespoons minced red bell peppers
2 Tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, drained
2 Tablespoons frozen spinach, thawed and drained
1 Tablespoon diced canned jalapeno peppers
1/2 Tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
egg roll wraps

Dipping sauce:

1/4 cup smashed avocado
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
1 dash dried dill weed (I didn't have, so left out)
1 dash garlic powder
1 dash pepper

Add oil to bowl, add minced red pepper and green onion. Dice the chicken into small cubes add to bowl. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to bowl. Add in shreaded cheese and stir well. Spoon mixture into egg roll wraps and roll. Preheat 4-6 cups of oil to about 375 degrees. Deep fry until golden brown and remove to rack or paper towel to drain. Service with dipping sauce.

I hope you enjoy!

Homemade egg rolls

Our LV Cookie Wednesday group met recently to make these yummy egg rolls. They are so easy to freeze and pull out one at a time. Make sure you pick up some delicious chili or sweet and sour sauce to dip them in. DIVINE!

The recipe is not specific. Just a little of this and a little of that.

ground pork or chicken (We used four pounds of ground pork for nearly 80 egg rolls)
bean sprouts (Jena sprouted these on her kitchen counter for us)
shredded carrots
cabbage, chopped (we used a head and a half - I like to chop it into just smaller than bites-sized so you don't get chunks that are too large when you bite into the egg roll)
salt and pepper to taste
egg roll wrappers (best picked up in a China town or at an Asian Mart - they freeze well for a few months and can be used in other dishes)
egg, beaten
vegetable oil (for frying)
chili sauce or sweet and sour sauce for dipping

Cook the pork. Add the chopped cabbage and carrots just before the pork is completely cooked thru. Add bean sprouts at the end and heat thru. Add salt and pepper to taste.

Set wrap out on counter in a diamond shape so a corner points toward you. Spoon mixture onto corner of egg roll wrap - not in the center. Wrap corner over mixture and begin roll. Fold side corners into center like you are wrapping the edge of a present. Keep it nice and tight but do not rip wrapper. Continue rolling to end. Dab a little bit of the egg mixture on top corner and press to seal. Make sure you do not put too much mixture into wrap or the roll will fall apart and make a mess in the oil.

To Freeze: Place in freezer safe bag and place in freezer.

To Cook: Heat vegetable oil on medium-high heat. Slide egg roll into hot oil and cook until brown on outside. The wrap will be crispy and delicious while the inside is warm and tasty.