Last year at the Ray cousin Christmas party my dad & I made these eggrolls and they were gone before the opening prayer! I make them all the time. I made them last time and all my roommates (and my fiance) were amazed! The secret is: they are so dang easy!
Southwest Eggrolls
1 can black beans
1 can corn
2-3 chicken breasts, boiled & shredded
1/2-1 pack frozen chopped spinach (depending on how much spinach you want)
Chopped green peppers
Chopped onions
Seasonings—we use "essence of Emeril" seasoning (which has paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme) but you really can season it however you prefer!
Won Ton Wrappers
Vegetable oil for cooking
Combine all ingredients in large pan; cook on medium-high until everything is hot. Season to taste.
Remove from heat. Wrap eggroll mix in won ton wrappers (approximately 1 tablespoon filling per wrapper). Heat oil (deep enough to half-submerse the eggrolls) over medium; when oil is hot fry eggrolls for a minute or two on each side (until golden brown).
For dipping: Mix 1 part salsa and 1 part Ranch dressing; enjoy!
This recipe is far from exact—you really can adjust it to make as much or as little as you want. The chicken, beans & corn should be roughly proportional to one another; other than that it's pretty lenient and INCREDIBLY delicious!
Wednesday, May 28, 2008
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2 comments:
Oh! I am soooo glad you posted this! I love getting the southwest egg rolls from Chili's - so this will be AWESOME to have at home!
Thanks!
~Hannah
These are inspired by the ones at Chili's but a little different. (I personally like them better!) To make them more like Chili's, add in a little grated cheddar cheese and instead of using won ton wrappers roll the filling in tortillas! They're super good both ways.
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