How are you doing with that New Year’s Resolution? Can I offer you
Southwest Egg Rolls
I remember the time before I had tried southwest egg rolls. It was a dark time, full of uncertainty and fear. Then I found Chili’s and knew I had to try them. From that moment on, my eyes were opened to the wonder and possibility that were southwest egg rolls. Filled with cream cheese, cheese, chicken, spinach, and spices, then wrapped in a egg roll wrap and deep fried…they are golden bits of delicious with a fantastic avocado ranch sauce.
Who can resist?
Making Southwest Egg Rolls
The filling for the southwest egg rolls is a little intense, but when it finally gets mixed together, you know it’s going to be good. Probably the best thing you can do to speed up the mix making is to buy already cooked chicken off a salad bar or in the butcher’s case. You don’t need a lot it anyway, so if it’s not 100% quality chicken, it’s okay.
On the other hand, this recipe will assume that you are starting with uncooked chicken.
You will need:
- 6 oz spinach
- 1 tablespoon olive oil
- 1 chicken breast
- 2 tablespoons + 2 teaspoons garlic powder (divided)
- 2 teaspoons chipotle or ancho chili powder or smoked paprika
- 2 bricks of cream cheese
- 4 ounces Monterry Jack
- 2 teaspoons cumin
- 2 tablespoons corn
- 1/4 red pepper, into 1/8 inch squares
- 1 package egg roll wrappers
- 1 egg
- Oil for frying
- 1 avocado
- 1 bottle ranch dressing
Boil the spinach in well salted water until hot, maybe 3-4 minutes. Drain very well and set aside.
While the spinach is cooking, in a skillet over medium high heat, add the olive oil and let it get hot. Meanwhile, sprinkle the 2 teaspoons of garlic powder, 2 teaspoons of chipotle powder, and salt and pepper over the chicken.
When the oil is hot, cook the chicken 6-8 minutes per side or until done. Set aside to cool.
Mix all of the ingredients in a mixing bowl and lay out the egg roll wraps.
Mix the egg with 1 tablespoon of water and beat thoroughly to form an egg wash. Brush one egg roll wraps with egg wash, fill with 2 tablespoons of filling and then roll like a burrito or like these Asian egg rolls. Repeat until you are out of filling.
Get the oil hot for frying (about 350) and fry until golden brown. Set aside on a cooling rack to drain.
To make the dip, remove the avacodo meat from the skin and mash well. Then mix with the ranch dressing.
Serve southwest egg rolls with the sauce and enjoy!
Thanks to stevendepolo for the pic.