SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield about 16 egg rolls
Number Of Ingredients 20
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.
SPINACH-MUSHROOM SOUFFLE ROLL
Why not serve something really great looking next time you have dinner guests! This can be a light meal served with fresh fruit and salad
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
- Grease and lightly flour; set aside Melt the butter.
- Stir in the 1/2 cup flour, salt, and pepper.
- Add milk all at once.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Remove from heat Beat the egg yolks till thick and lemon colored.
- Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
- Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
- Fold a small amount of the beaten egg whites into egg yolk mix.
- Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
- Bake in a 375°F oven about 20 minutes.
- While that's cooking cook the frozen chopped spinach and squeeze it dry.
- Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
- Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
- Heat through, stirring occasional.
- Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
- Spread spinach mushroom filling over souffle to within 1/2" of the edge.
- Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
- Slice; serve immediately.
Nutrition Facts : Calories 488.9, Fat 34.9, SaturatedFat 19.4, Cholesterol 333.1, Sodium 830.3, Carbohydrate 23.8, Fiber 2.8, Sugar 2.1, Protein 21.5
BROCCOLI SOUFFLE ROLL
Souffle roll stuffed with broccoli-cheese mixture and topped with creamy cheese sauce. I could eat this at least once a week it's so delicious, and it's so elegant looking! Even people who claim to hate anything vegetarian this this is a superb dish. This comes from "Sunset Vegetarian Cooking."
Provided by ShaGun
Categories Cheese
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Steam broccoli.
- Preheat oven to 325.
- Line bottom of greased jelly roll pan with foil. Grease and lightly flour foil. Set pan aside.
- Melt butter in 3 quart pan over medium heat. Stir in flour, mustard, and salt. Cook, stirring, until bubbly.
- Gradually pour in 3 cups milk and continue cooking and stirring until sauce is smooth and thickened (8-10 min.).
- Measure out 1 cup of sauce and set aside.
- Separate eggs. Beat yolks lightly and gradually beat in all but 1 cup reserved sauce. Beat egg whites until short, stiff, moist peaks form. Fold into egg yolks mixture. Pour into prepared pan.
- Bake for 35-40 minutes or until soufflé is golden brown and center springs back when lightly touched.
- Meanwhile, in a pan over medium heat, combine 1 cup reserved sauce and 1/2 cup milk. Stir in cheese and cook, stirring until cheese is melted. Sprinkle with more mustard and salt.
- Measure out 1 cup of cheese sauce and combine with broccoli.
- When soufflé is done, immediately invert onto clean towel. Starting at one narrow end, spread broccoli mixture over 3/4 of soufflé. Using towel for support, roll up soufflé to enclose filling. Place, seam side down, on serving platter. (If not serving immediately, place in 200 oven for up to 30 min.) Reheat remaining cheese sauce over low heat and pour over roll.
SOUTHWESTERN EGG ROLLS
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
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
At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are tasty toppings for these Tex-Mex egg rolls. -Jacqueline Bower, Washington, Iowa
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., With 1 corner of an egg roll facing you, place 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.
Nutrition Facts : Calories 333 calories, Fat 19g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 643mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
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