One of my favorite things to do is recreate great tasting dishes that I order in restaurants. My most recent delicious “experiment” was southwest egg rolls, which were listed as an appetizer, but were filling enough to be served as a meal. My brain begins working on the recreation as soon as the server places the meal in front of me. I begin with a photo of the meal, followed by a photo of the description listed in the menu, topped off by a list of “20 questions” about the dish, posed to my server. Once at home, I think about my recreation for a few days, and formulate my grocery list. The following is my rendition of southwest egg rolls.

Southwest Egg rolls -makes approximately 12-14 egg rolls

Ingredients

1 package Nasoya egg roll wraps
1 ½ cups diced chicken breast (I use one 9 ounce bag of Perdue shortcuts, diced)
1 cup corn kernels, room temperature
¾ cup diced bell pepper (red, yellow, or orange)
1 ½ cups black beans, rinsed and drained
1 medium red onion, finely chopped
1 cup finely shredded cheddar jack cheese
½ teaspoon cayenne pepper
¼ teaspoon chili powder
1 1/2 tablespoons chipotle seasoning
1/3 cup mayonnaise
1 egg, lightly beaten
4 tablespoons olive oil

Prepare the Southwest Mixture

Place the diced chicken breast in a large bowl. Add corn, diced peppers, beans and onion.
Mix well, Season with cayenne pepper and chili powder.
Add pepper jack cheese.
In a separate small bowl, mix mayonnaise with chipotle seasoning and stir.
Add the chipotle mayonnaise to the southwest mixture, and fold in until well incorporated.

Assemble the Egg Rolls

Place an egg roll wrap on a large cutting board on your work surface in a diamond formation.
With a pastry brush, apply a small amount of egg to the top corner of the egg roll wrap.
Scoop a heaping tablespoon full of southwest mixture onto the bottom third of the egg roll wrap.
Follow the “folding instructions” on the back of the egg roll wrap package:
Fold the bottom corner of the diamond up to cover the southwest mixture.
Fold the left and right corners of the wrap inward, forming an open envelope shape.
Roll upward, until the wrap is sealed by the egg mixture.

Cook the Egg Rolls

Pour 2 tablespoons of olive oil in a large skillet. Heat on medium heat until hot.
Using tongs, carefully place the egg rolls in the oil and cook until golden on one side.
Rotate the egg rolls and repeat on each side until all surface areas are golden brown.
Transfer the egg rolls to a paper towel lined plate and pat dry.
Repeat the frying process with the additional oil and assembled eggrolls.

Plate the Egg Rolls

Serve the egg rolls while still hot and crispy.
Plate them with a garnish and your favorite dipping sauce.
For a simple dipping sauce, mix mayonnaise with chili powder to taste.
For a more refreshing dipping sauce with a taste of “sweet”, see recipe for velvety mango sauce on Food Health and Home – Velvety Mango Sauce

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Southwest Egg Rolls

Ingredients

  • 1 package Nasoya egg roll wrappers
  • 1 ½ cups diced chicken breast (I use one 9 ounce bag of Perdue shortcuts, diced)
  • 1 cup corn kernels, room temperature
  • ¾ cup diced bell pepper (red, yellow, or orange)
  • 1 ½ cups black beans, rinsed and drained
  • 1 medium red onion, finely chopped
  • 1 cup finely shredded cheddar jack cheese
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • 1 1/2 tablespoons chipotle seasoning
  • 1/3 cup mayonnaise
  • 1 egg, lightly beaten
  • 4 tablespoons olive oil

Instructions

    Prepare the Southwest Mixture
  • Place the diced chicken breast in a large bowl. Add corn, diced peppers, beans and onion.
  • Mix well, Season with cayenne pepper and chili powder.
  • Add pepper jack cheese.
  • In a separate small bowl, mix mayonnaise with chipotle seasoning and stir.
  • Add the chipotle mayonnaise to the southwest mixture, and fold in until well incorporated.
    Assemble the Egg Rolls
  • Place an eggroll wrapper on a large cutting board on your work surface in a diamond formation.
  • With a pastry brush, apply a small amount of egg to the top corner of the egg roll wrap.
  • Scoop a heaping tablespoon full of southwest mixture onto the bottom third of the egg roll wrapper.
  • Following the “folding instructions” on the back of the egg roll wrapper package.
  • Fold the bottom corner of the diamond up to cover the southwest mixture.
  • Fold the left and right corners of the wrapper inwards, forming an open envelope shape.
  • Roll upwards, until the wrapper is sealed by the egg mixture.
    Cook the Egg Rolls
  • Pour 2 tablespoons of olive oil in a large skillet. Heat on medium heat until hot.
  • Using tongs, carefully place the egg rolls in the oil and cook until golden on one side.
  • Rotate the egg rolls and repeat on each side until all surface areas are golden brown.
  • Transfer the egg rolls to a paper towel lined plate and pat dry.
  • Repeat the frying process with the additional oil and assembled eggrolls.
    Plate the Egg Rolls
  • Serve the egg rolls while still hot and crispy.
  • Plate them with a garnish and your favorite dipping sauce.
  • For a simple dipping sauce, mix chili powder with mayonnaise to taste.
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http://www.foodhealthandhome.com/food/meats-and-fish/southwest-eggrolls/