SOUTHWESTERN EGG ROLLS

I love appetizers, in fact, I could make a whole meal of them! Who needs an entree when you can have crispy cheesy bite sized goodies? These southwestern egg rolls are one of my favorite restaurant snacks, and they’re actually super easy to make at home. I also love that you can assemble them in advance, then stick them in the freezer until you’re ready to cook them. You can cook up a few at a time, or fry up a large batch for a party. Did I mention the avocado ranch dipping sauce yet? That just takes these southwest egg rolls over the top!

The filling for these egg rolls is made with a combination of cooked chicken, black beans, corn, peppers, spinach and cheese. I used finely diced leftover chicken breast, but you could also use rotisserie chicken if you don’t feel like cooking up chicken for the occasion. All of the ingredients are mixed together with seasonings and stuffed into egg roll wrappers. This was my first time rolling up egg rolls and it was actually easier than I thought it would be.

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
• For the Avocado Ranch Sauce:
• 1 cup ranch dressing
• 1/2 avocado
• 1/3 cup cilantro leaves
• salt and pepper to taste

Instructions

1. In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin. 
2. 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.
3. Repeat the process with the remaining filling and egg roll wrappers.
4. Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
5. Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached.
6. ...........................................

for full instruction please see : www.dinneratthezoo.com

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