With Super Bowl upon us tomorrow, I thought it was only prudent to share a great appetizer recipe with you before the big game! I’ve wanted to make these guys for a couple years now, but just never managed to get around to it. Traditional homemade egg rolls are one of our very favorite things ever, and we love Mexican food – so it was totally no surprise when we all loved them!
Corn, red pepper, black beans, red onion, spinach, garlic, and cilantro are given a quick saute to soften. Then they’re mixed with a blend of Cheddar and Monterey Jack cheese, rolled into an egg roll wrapper, and quickly fried. I suspect that they would also be great baked, if you’re looking for a healthier route. But it’s Super Bowl, and I’m not.
I served with an avocado ranch dipping sauce, which couldn’t have been any easier. I just mashed up an avocado well and mixed it with ranch dressing. I think salsa would also be another great option for dipping, which is again- much healthier! I hope everyone enjoys the big game tomorrow – we’ll be rooting for the Patriots (anyone BUT the Seahawks!). Stay safe and warm, everyone!
Southwestern Egg Rolls
1 Tbsp olive oil
1/2 large red onion, peeled and finely diced
1/2 red bell pepper, finely diced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1/4 cup frozen chopped spinach, thawed and drained
1 cup cooked chicken, shredded or diced
3 Tbsp fresh cilantro, chopped
1 tsp salt
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
egg roll wrappers
vegetable oil
For dipping sauce:
1 avocado, meat removed and mashed well
3/4 cup Buttermilk Ranch dressing
In a large skillet, heat olive oil over medium-high heat. Add red onion and bell pepper, and cook for about 3 minutes – until tender. Add the garlic, cumin, and chili powder and cook for another minute. Add in the black beans, corn, frozen spinach, and chicken. Stir to combine everthing together well. Remove from heat and add cilantro. Season to taste with salt. Allow to cool for 30 minutes, then add to a large bowl and toss with the cheese.
Using about 1/4 cup filling at a time, roll the filling in the wrappers according to the directions on the package. You should get about 18 rolls.
Line a large pot with layers of paper towels (this is for draining and cooling the egg rolls once cooked) and set aside.
In a large saucepan or dutch oven, heat enough oil to fry the egg rolls (about 2 inches from bottom of pan) to 350 degrees. Fry the egg rolls in small batches until golden brown. Remove from oil and place in the prepared pot vertically, so they rest against the side of the pan. Repeat with remaining egg rolls.
While egg rolls are frying, prepare the dipping sauce by mixing the mashed avocado and ranch dressing.
Serve egg rolls alongside dipping sauce, sprinkle with some additional fresh cilantro for garnish.
