As I mentioned in an earlier post, we had some friends over last weekend to watch football and
pig out hang out. I decided to make these little babies and they were delicious. I have made Asian inspired egg rolls several times but I have to say, I now prefer these! They are good by themselves or dipped in ranch. Give ’em a try!
Southwestern Egg Rolls with Jalapeño Ranch
makes 24 egg rolls
makes 24 egg rolls
1 ½ lbs of boneless, skinless chicken breasts
3 Tbsp canola oil
4 cloves of garlic, minced
2 cups of canned black beans, rinsed and drained
2 cups frozen corn
2 4oz cans of green chilies
1 tsp cumin
Salt and pepper to taste
2 cups shredded Colby jack cheese
½ roasted red pepper, seeds and skin removed
1 package egg roll wrappers
1 egg, beaten (optional, water is fine)
Canola oil for frying
1-2 cups of ranch
2 jalapeños, seeded and chopped very fine
1 T jalapeños juice from jar
Add 3 Tbs of oil to a large skillet and heat on medium to high heat. Add chicken and cook until cooked through. Remove chicken from pan and let it rest on a plate. To the same pan, add the garlic, black beans, corn, green chilies, red peppers, cumin, salt and pepper and cook on medium to low heat until everything is well mixed and heated through. Remove the mixture from the stove and place in a large bowl to cool. Meanwhile, chop the chicken breasts into very small pieces. Place the chopped chicken in the large bowl, stir to mix, and now add the cheese.
Heat a pot, or deep skillet, of oil on the stove to medium high heat.
Beat the egg in a small bowl to use as your “glue” when sealing the egg roll wrappers. You may also use warm water if you do not have an egg. Lay out one egg roll wrapper at a time on a clean dry surface; I like to use a cutting board. Make sure that one of the points of the wrapper is facing you. Add about 2 Tbsp of the mixture about an inch from the bottom of the wrapper. Fold the bottom corner up, covering the mixture and tucking it in. Get your finger wet with your “glue” and rub it on the edges of the top and sides. Fold over both sides, tighten the mixture, and roll it up. Repeat this until the mix is gone. This made 24 egg rolls.
Add a few egg rolls at a time to the hot oil (I did 4 at a time) and cook until they are golden brown, about 4-5 minutes. Remove with tongs and let them drain on a paper towel covered plate. Repeat until all the egg rolls are cooked.
Let egg rolls cool for a few minutes. If you are serving a big crowd like I was, cut them in half on a diagonal for better dipping. If it is a sit down meal, it is fine to leave them whole.
Tip: One way to know when the oil is ready is to slice a small section off of one of the egg roll wrappers. If it takes a long time or fries up really quickly, adjust the temperature of your stove. Better than messing up an egg roll!
For the ranch: Seed and very finely chop 2 small jalapeños and mix with 1-2 cups of ranch. Add 1 Tbps of jalapeño juice from a jar of jalapeños to the ranch and stir. Taste the mixture. If it is too hot for your taste, add a bit more ranch.