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Sunday, April 10, 2011

Southwestern Egg Rolls

This recipe isn't so much as recipe as it is...guidelines (you have to imagine Captain Barbosa wearing an apron saying that).  It's a "throw together what's hanging around in your fridge and deep fry it" sort of an affair.  It's a really beautiful thing for leftover chicken, especially any dark meat that the Chicken Princess in your household won't eat unless it's buried in a bunch of other stuff.  Just sayin'.

You want to come up with about 2 1/2 to 3 cups of filling for a 1 lb. package of egg roll wrappers.  Meat, beans, fresh vegetables, frozen vegetables and cheese all contribute to that total.  I've made this with pinto beans, black beans, chicken, pork, turkey, corn, spinach, bell peppers, green onions, red onions, broccoli...it's all good. 

Southwestern Egg Rolls
Makes 4 servings

1 cup cooked chicken, diced or shredded
1/4 cup cooked beans
1/2 cup frozen corn kernels
1/2 red bell pepper, diced (about 1/2 cup)
1/2 cup shredded cheddar cheese
2 tbsp jalapenos, minced
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
pinch of salt
1 lb. package egg roll wrappers

Mix all filling ingredients together.  Use 2-3 tbsp of filling per wrapper.  Roll wrapper starting in one corner, folding sides in before reaching the other side.  Dip your fingers in a cup of water and dampen the last corner of the wrapper before folding over and sealing the egg roll.  Freeze rolls on a tray before sealing in a ziptop bag or vacusealing.
To cook, deep fry frozen egg rolls at 375F for 2-3 minutes per side, until browned.  Or heat 1" of canola oil over medium-high heat in a deep skillet, and fry frozen roll 2-3 minutes per side.
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