Deep Fried Southwestern Egg Rolls Recipe 455 Recipes

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SOUTHWESTERN EGG ROLLS



Southwestern Egg Rolls image

These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.

Provided by Jackie Smith

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 4h32m

Yield 5

Number Of Ingredients 16

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
⅓ cup frozen corn kernels
¼ cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
½ tablespoon minced fresh parsley
½ teaspoon ground cumin
½ teaspoon chili powder
⅓ teaspoon salt
1 pinch ground cayenne pepper
¾ cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

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.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.8 g, Cholesterol 28.8 mg, Fat 31.2 g, Fiber 2.6 g, Protein 13.6 g, SaturatedFat 7 g, Sodium 575.1 mg, Sugar 1.4 g

SOUTHWESTERN EGG ROLLS



Southwestern Egg Rolls image

Egg rolls with a Southwest twist: Inspired by a favorite appetizer at Chili's -- these are crunchy and cheesy with a creamy avocado dipping sauce.

Provided by Food Network Kitchen

Time 1h

Yield 8 egg rolls

Number Of Ingredients 25

1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons white distilled vinegar
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1 large avocado, halved
Kosher salt and freshly ground black pepper
1/4 teaspoon dried dill
1/4 teaspoon dried parsley
2 boneless, skinless chicken breasts (about 1 pound)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Half red bell pepper, finely chopped (about 1 cup)
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/4 cup packed chopped frozen spinach, thawed and squeezed dry
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/4 teaspoon cayenne
6 ounces shredded Monterey Jack cheese
1/4 cup drained pickled jalapenos, finely chopped
2 tablespoons fresh flat-leaf parsley leaves, chopped
2 scallions, thinly sliced
Canola oil, for frying
Eight 8-inch flour tortillas

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.

DEEP FRIED SOUTHWESTERN EGG ROLLS RECIPE - (4.5/5)



Deep Fried Southwestern Egg Rolls Recipe - (4.5/5) image

Provided by vealam

Number Of Ingredients 30

EGG ROLLS:
1 tablespoon vegetable oil
1/2 red bell pepper, minced
1/2 small onion, minced
1 to 1/2 pounds chicken, cooked and shredded
1 pound frozen corn
16 ounces canned black beans, rinsed and drained
1 cup frozen chopped spinach, thawed and drained
2 fresh jalapeños, minced
1/2 cup fresh parsley, minced
1 to 1/2 teaspoon cumin
1 to 1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups queso fresco cheese, crumbled, or cheese of choice
20 (7-inch) flour tortillas
1 large egg, beaten
Vegetable oil for frying
AVODCADO DIPPING SAUCE:
1 large fresh avocado, mashed
1 cup mayonnaise
1 cup sour cream
1/4 cup buttermilk
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
1/4 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon cracked pepper

Steps:

  • In a large sauté pan, heat 1 tablespoon of vegetable oil over medium high heat. Add red pepper and onion and sauté until onion is soft and translucent, stirring often. Add shredded chicken, corn, black beans, spinach, jalapeños, cumin, chili powder, salt, and cayenne pepper to the pan. Stir to combine. Cover and cook 5 to 8 minutes, until heated through, stirring often. Remove heat and allow any moisture to evaporate, continue to stir often. Remove from heat and add parsley and cheese. Stir to combine. In a small bowl beat the egg to use as an egg wash to seal the egg rolls. Heat tortillas until flexible by wrapping in a lightly damp towel and heating in the microwave 1 to 1-1/2 minutes or by heating on a warm griddle. Divide the filling between the tortillas, placing the filling on one side of the tortilla. Fold the sides in toward the center, the roll the tortilla around the filling, making sure all the filling is completely enclosed. Brush the inside flap of the egg roll to glue it closed. Place edge side down on a ungreased baking sheet that will fit in the freezer. Repeat until all of the filling is used. Cover the egg rolls with plastic wrap and freeze at least 4 hours or up to overnight. Heat 6 to 10 cups of vegetable oil or shortening in a dutch oven or deep fryer to 350°F. Deep fry frozen egg rolls in hot oil 10 to 12 minutes until golden brown. Remove and place on a rack to drain. DIPPING SAUCE: In a medium bowl, combine avocado, mayonnaise, sour cream, buttermilk, vinegar, salt, parsley, onion powder, dill, garlic powder, and pepper. Stir to combine. Cover and refrigerate until ready to serve. To serve, cut egg rolls in half on the diagonal. Serve warm with dipping sauce.

SOUTHWESTERN EGG ROLLS



Southwestern Egg Rolls image

Favorite appetizer from Chili's. Mexican style eggroll (fried tortilla) filled with typical south of the border ingredients. Found it on all recipes.

Provided by ladyolights

Categories     Poultry

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 lb ground turkey
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed, drained and dry
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded monterey jack cheese
5 (6 inch) flour tortillas
1 quart oil (for deep frying)

Steps:

  • Use medium pan over medium heat cook chicken after you've massaged it with oil (1 TBs). Cook 5 min on each side till it's thru. Then set aside.
  • Using the rest of the oil saute green onion and red pepper till tender. 5 minute.
  • Chop chicken and add to the veges. Add in beans, corn, spinach, peppers, and spices. Stir while cooking till well mixed and tender. Remove from heat, add cheese and mix in till it melts.
  • Microwave torillias wrapped in damp paper towels ca. 1 minute or till soft.
  • Fill tortillas with equal amounts of mixture. Roll it tightly not forgetting to wrap the bottom. Hold together with toothpicks. Place in freezer safe pan top with pastic wrap and freeze for minute 4 hours.
  • In a deep pan heat frying oil to 375. Fry frozen tortillas (careful of splatter) 10 min each or till desired brown. (less fat variety bake at 400 for 20 min).

Nutrition Facts : Calories 2444.8, Fat 244.4, SaturatedFat 36.5, Cholesterol 97.2, Sodium 718.6, Carbohydrate 37, Fiber 3.7, Sugar 1.6, Protein 34.1

SOUTHWESTERN EGG ROLLS



Southwestern Egg Rolls image

"These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown."

Provided by Chef Fibi

Categories     Chicken Breast

Time 32m

Yield 5 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 boneless skinless chicken breast half
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded monterey jack cheese
5 (6 inch) flour tortillas
1 quart oil (for deep frying)

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.

Nutrition Facts : Calories 1848.4, Fat 189.2, SaturatedFat 27.5, Cholesterol 30.2, Sodium 549.6, Carbohydrate 29.6, Fiber 3, Sugar 1.2, Protein 14.4

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