Recipes Southwest Egg Rolls

 

Recipes Southwest Egg Rolls

Recipes Southwest Egg Rolls

  1. egg rolls
  2. 2 tbsp chopped Roasted Red Bell Peppers (in a jar)
  3. 2 tbsp chopped green onions
  4. 1/2 cup corn
  5. 1/2 cup black beans (rinsed and drained)
  6. 2 tbsp frozen spinach (thawed and squeeze well to drain)
  7. 2 tbsp diced pickled jalapeño pepper slices
  8. 1/2 tbsp chopped fresh flat leaf parsley
  9. 1/2 tbsp chopped fresh cilantro
  10. 1/2 tsp ground cumin
  11. 1/2 tsp chili powder
  12. 1/4 tsp garlic salt
  13. 1/8 tsp cayenne pepper
  14. 3/4 cup pepper jack cheese
  15. 5 egg roll wrappers
  16. 1 vegetable oil for frying
  17. Avocado Dip Sauce
  18. 1/2-2 avocados
  19. 1/4 cup sour cream
  20. 1/4 cup Real Mayonnaise
  21. 1/2 tbsp apple cider vinegar
  22. 1/8 tsp kosher salt
  23. 1/4 tsp finely chopped fresh flat-leaf parsley
  24. 1/8 tsp onion powder
  25. 1/4 tsp chopped fresh dill
  26. 1/8 tsp garlic powder
  27. 1 tbsp buttermilk

Recipes Southwest Egg Rolls

  1. To a bowl add all ingredients except for wrappers and vegetable oil. Mix well

  2. Take 2 heaping tablespoons of mixture and place on an egg roll wrapper.

  3. Wrap up “burrito” style. Before closing burrito dab water on the inside of the end flap to seal.

  4. Heat oil in pan (approximately 1/2″ in bottom) to 350°

  5. Fry egg rolls on one side until brown then turn over and cook other side until brown. I prefer to do in batches of two so the oil stays hot and doesn’t cool down.

  6. Drain on paper towel and serve with Avocado Dip.

  7. For Avocado Dip Sauce: In a small bowl smash avocados with a fork then mix in the rest of ingredients.

  8. Serve as an appetizer or with a meal Enjoy!