Southwestern Spring Rolls Recipes

Steps:

• For the sauce: Combine the mayonnaise, sour cream, vinegar, granulated garlic, onion powder, avocado, 2 tablespoons water, a large pinch of salt and a few grinds of pepper in a blender. Blend until completely smooth. Transfer to a medium bowl and stir in the dill and parsley. Season with additional salt and pepper if needed. The texture should be similar to ranch salad dressing. (If the sauce is very thick, thin it out with 1 to 2 tablespoons of additional water.) Cover with plastic wrap and refrigerate until ready to serve.
• For the egg rolls: Preheat a grill pan over medium-high heat for 5 minutes. Rub the chicken breasts with 1 tablespoon oil and sprinkle generously with salt and pepper. Cook the chicken until deep grill marks appear, about 8 minutes. Flip and continue cooking until deep grill marks appear and the internal temperature on an instant-read thermometer in the thickest part of the breast registers 165 degrees F, about 8 minutes more. Remove to a cutting board, allow to cool slightly and cut into small pieces.
• Heat the remaining tablespoon oil in a medium skillet over medium-high heat. Add the bell pepper, a pinch of salt and a few grinds of pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the beans, corn, spinach, cumin, chipotle powder, cayenne, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the vegetables and beans are coated in the spices and warmed through, about 2 minutes. Transfer to a large bowl and fold in the chicken, pickled jalapenos, parsley and scallions. Taste and season with additional salt and pepper if needed. Allow the mixture to cool completely.
• Stack the tortillas on a large microwave-safe plate and cover with a damp paper towel. Microwave until just warmed though. (This will make the tortillas easier to roll.) Put a warm tortilla on a clean, flat surface (keep the remaining tortillas covered with the damp paper towels) and put 1/2 cup of the filling in the center. Spread the filling out into a 4 1/2-inch long log. Tightly fold the bottom of the tortilla (the part that is closest to you) over the filling, fold both ends over then roll the tortilla so that the filling is completely enclosed. Seal the seam of the tortilla with 3 toothpicks. Transfer to a baking sheet. Repeat with the remaining tortillas, filling and toothpicks.
• Meanwhile, attach a deep-fat fry thermometer to the side of a large Dutch oven or pot, fill halfway with oil and heat over medium-high heat to 350 degrees F.
• Fry the egg rolls in 2 batches until golden brown all over, about 5 minutes per batch. Remove the toothpicks from the egg rolls, cut on an extreme bias and transfer to a large platter. Serve with the avocado dipping sauce.

Steps:

• 1. Cook ground beef in a skillet. Drain fat and put ground beef in a large bowl. Combine all the ingredients (except the egg roll wrappers and the eggs) in the large bowl with the ground beef and mix well.
• 2. Place 1/4 cup of the mixture (or 1 heaping tablespoon), in the center of an egg roll wrapper. Fold bottom corner over the filling, fold both sides in towards the center over the filling and roll upwards tightly to seal. Using your finger, dip in the beaten eggs and dab corner to seal. Repeat until you use all of your wrappers or you run out of mixture. (Egg rolls wrappers have directions on the package on how to roll.)
• 3. Lightly coat a baking sheet with cooking spray. Place egg rolls seam side down on baking sheet. Brush top of egg rolls with oil. Bake in a preheated 425 degree oven for 5 - 7 minutes until lightly browned. Pull baking sheet out and turn egg rolls over and bake for an additional 5 minutes.
• 4. Serve with sour cream, salsa, guacamole or sauce of your choice.

Steps:

• For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
• In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
• Have a small bowl of water ready for moistening your fingers.
• Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
• Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
• For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
• Serve the egg rolls with the salsa on the side, for dipping.

Steps:

• Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
• Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
• Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
• Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
• In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Steps:

• Combine all ingredients except oil, tortillas, sour cream & salsa, mix well.
• Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito.
• Heat frying pan to med/high heat (I use an electric range and set it to 7).
• Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan.
• Garnish with salsa and sour cream.