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These DIY southwestern egg rolls pack all the mouthwatering tastes of your favorite restaurant treat. The crunchy outer shell surrounds a hearty mix of flavorful chicken, black beans, corn kernels, and gooey cheese. Fresh veggies and punchy spices come together to make a starter that's even better than what you'd order out, especially when you dunk it in the smooth avocado ranch sauce.
These rolls have turned into a must-have at parties, winning over even the toughest critics. Everyone loves them because they take familiar stuff and turn it into something fun and different.
Main Ingredients
- Egg Roll Wrappers: Find them in the cool section at your grocery store, go for ones that bend easily
- Shredded Chicken: Cooking and pulling apart your own gives the best bite and taste
- Black Beans and Sweet Corn: Gives you that true southwestern feeling and texture
- Fresh Jalapeños: Brings just enough kick and real flavor
- Monterey Jack: Gets all gooey and holds everything together nicely
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Cooking Instructions
- Making Your Stuffing:
- First, cook chopped red peppers in olive oil till soft. Throw in green onions and jalapeños, cooking till you can smell them good. Stir in corn and black beans to warm them up. Sprinkle with southwest spices. Add spinach just till it shrinks down.
- Putting Them Together:
- Lay wrapper like a diamond. Put filling just below the middle. Pull bottom corner up over your filling, making it snug. Fold side corners in like you're making an envelope. Keep rolling upward, using a bit of water to stick the last corner down. Cover finished ones with a towel.
- Frying Them Up:
- Get oil hot to 375°F. Fry rolls in small groups till they look golden, about 2-3 minutes each side. Put them on a wire rack over paper towels. Let them cool a bit before eating.
After a few tries, you'll get the hang of rolling them up, and can focus on getting the seasoning just right and watching the cooking temp.
Wrapping Method
Getting it right means treating each wrapper like a tiny burrito, keeping steady pressure as you roll to get the perfect shape that won't come apart.
Tasty Sauces
While avocado ranch is the classic match, you might want to try other options like a spicy chipotle mix or a fresh green tomatillo dip.
Make-Ahead Options
Make and freeze raw rolls by setting them apart on a tray until hard, then move them to freezer boxes to cook another day.
Healthier Cooking Option
For fewer calories, brush with a little oil and bake at 375°F for 15-20 minutes until they turn golden and crisp up nicely.
These southwestern egg rolls blend Asian wrapping know-how with bold Mexican-inspired flavors for a perfect combo.
Dish Overview
Get good at making these rolls and you'll have restaurant-quality apps at home. That satisfying crunch when you bite in, followed by all those amazing flavors inside, makes an app nobody can turn down.
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Frequently Asked Questions
- → Can I bake these instead of frying?
- Of course! Set your oven to 425°F, bake for 15-20 minutes, flipping them midway. They won't be quite as crispy, though.
- → Can I prepare these in advance?
- You bet! Prep the filling and roll them up ahead of time. Store in the fridge, then fry them fresh when you're ready to eat.
- → How spicy are these rolls?
- It's up to you! Reduce or skip the jalapeño for mild rolls, or add extra for a fiery kick.
- → How do I keep leftovers fresh?
- Let them cool completely, pop them in an airtight container, and store in the fridge. Reheat in the oven to keep 'em crispy!
- → Are these freezer-friendly?
- Absolutely! Roll them uncooked, freeze for up to three months, and fry straight from frozen. Just cook a little longer than usual.