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These DIY southwestern egg rolls pack all the mouthwatering tastes of your favorite restaurant treat. Crunchy wraps surround a hearty mix of flavorful chicken, black beans, corn kernels, and gooey cheese. The combo of crunchy veggies and zesty spices makes a starter that beats the original, especially when dunked in smooth avocado ranch sauce.
These egg rolls have turned into a must-have at parties, winning over even the doubtful folks. Their huge popularity comes from how they blend everyday ingredients in a new, thrilling way.
Essential Elements
- Egg Roll Wrappers: Find them in the cool section at most stores, go for soft, bendy ones
- Shredded Chicken: Newly cooked and pulled apart gives the best bite and taste
- Black Beans and Sweet Corn: Delivers genuine southwestern feel and texture
- Fresh Jalapeños: Brings just enough kick and real flavor
- Monterey Jack: Gets all melty, holding everything together nicely
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Cooking Steps
- Mixing Your Stuffing:
- First, cook diced red peppers in olive oil till soft. Throw in green onions and jalapeños, letting them get fragrant. Add corn and black beans to warm them up. Sprinkle with southwestern spices. Mix in spinach just enough to wilt it.
- Wrapping Approach:
- Put wrapper down like a diamond. Add filling just below the middle. Pull bottom corner up over filling, keeping it snug. Fold side corners in like an envelope. Roll upward till done, using water to stick the last corner down. Keep finished ones covered up.
- Frying Method:
- Get oil hot to 375°F. Fry rolls in small groups until golden, about 2-3 minutes each side. Let drain on a wire rack with paper towels underneath. Let them cool a bit before eating.
After you've done it a few times, rolling becomes super easy, so you can focus on getting the filling flavors and frying temp just right.
Wrapping Strategy
The trick is to think of each wrapper as a tiny burrito, using steady pressure while rolling to get that ideal shape and seal.
Tasty Sauces
The classic avocado ranch works great, but why not try other options like smoky chipotle sauce or fresh green tomatillo salsa too?
Make-Ahead Tips
Fix and freeze uncooked rolls by setting them apart on a tray until hard, then pop them into freezer containers to cook later.
Healthier Cooking Option
For fewer calories, coat with oil and stick in the oven at 375°F for 15-20 minutes until they turn golden and crunchy.
These southwestern egg rolls show off the best mix of Asian cooking style with bold Mexican-inspired tastes.
Final Thoughts
Get good at making these egg rolls and you'll enjoy restaurant-quality food at home. That satisfying crunch giving way to yummy filling makes an awesome starter for any get-together.
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Frequently Asked Questions
- → Can I bake these rolls instead of frying them?
- For sure! Set your oven to 425°F, bake for 15-20 minutes, turning them midway. They won’t be as crispy, but still taste great.
- → Can I make these ahead of time?
- Yep! Prep the filling and roll them early. Keep them chilled in the fridge and fry before serving to keep them fresh.
- → Are these rolls spicy?
- It’s up to you! Use less jalapeño or cayenne for a milder taste, or crank it up if you’re into heat.
- → What’s the best way to store leftovers?
- Cool them down fully before putting them in a sealed container in the fridge. To get them crisp again, reheat in the oven.
- → Can I freeze these rolls?
- Definitely! Prep them but don’t fry. Freeze raw for up to 3 months, and fry straight from frozen. Just add a couple extra minutes to cook.