Recipe by MASTR9BALL
"Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste."
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chopped green onion
fresh baby spinach
1 (15 ounce) can
black beans, drained
fresh lime juice
Monterey Jack cheese, shredded
1 (14 ounce) package
egg roll wrappers
vegetable oil for frying
These are great. My husband keeps telling me not to ever lose this recipe. I made a dip using a mashed avocado, 1/2 cup ranch dressing and 1/2 cup sour cream.
Didn't have a great taste. My kids love the eggrolls from Chili's but they tasted these and wouldn't eat them.
this recipe is great, just like the ones they serve at Chili's! I made a WASABI -RANCH dipping sauce using equal amounts of ranch dressing and Wasabi sauce or a little more Wasabi than Ranch if you like it spicy. IT TASTES SOOO GOOD with this dipping sauce.
We changed this up a bit and loved it! Adding cilantro makes the flavors pop. We used pepper jack cheese, more cumin, chopped garlic and a bit less spinach. My husband and I enjoy finding recipes, adding our own flare and making it together! It's a great thing to do on "date night".
I make these all the time and my family loves them. I usually double the recipe, add at least a cup of chicken and less spinach. I wrap the filling in tortillas and bake.
The egg rolls turned out absolutely perfect. I doubled the recipe just in case as I have a large family, but ended up with 20 extra egg rolls (can anyone say LEFTOVERS!?). Being inexperienced I wasn't quite sure what to do with the spinach (leave raw or cook). I took the safe route and cooked the leaves down in olive oil and salt beforehand. Tasted just fine in the end product. The recipe calls for frozen corn. Again I took the safe route and brought them to room temperature before the mix. I added extra cumin, as the amount recommended didn't seem to come out much in the pre frying taste. I also sliced up some avocados and reduced the amount of filling to a little less than 1 /4 cup to compensate. Prior to filling the egg roll wraps, I drained the filling one more time. I noticed any left over moisture would go right through the wraps. Anyway I think the inside of the rolls should not be wet at all after the frying. A tip on the sealing of the wraps was to not only use water but to add flour and water (1 part water to 1 part flour). It made a much better paste as opposed to just the water. Obviously excess flour just fried off anyway and wasn't noticeable. But it sure made closing the fat wraps easier. For half the batch I used just corn oil for frying. For the other half I used half olive oil and half corn oil. I thought it turned out crispier and tastier with the second route. Excellent recipe! Thank you.
I have been looking for a recipe like this to match the southwest spring rolls served at Damons. I just made this recipe and it is awesome! The only thing I changed about the recipe was I I added a 10 oz. can of white chicken. I served it with ranch dressing mixed with Frank's hot sauce. My husband and I devoured them and it made enough that we freezed some for another night. Thank you so much for this great recipe...Damons doesn't have anything on you.
YUM!! I would add a tad bit more cumin and maybe a dash of chili powder to give it more of a southwestern flair-definately a keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest-Style Egg Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 358
** Calories from Fat: 178
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