Recipe for Southwestern Eggrolls?

Question

I'm looking for a tasty recipe with corn, chiken or beef & possibly a salsa of sorts. I've had southwetsern Eggrolls are few chain restaurants & they are always delicious & looking for something similar & a little spicy. Also I bought wonton wrappers by accident...can I still use them for this recipe? Thanks

Answer 1

I would leave the salsa for dipping. too much liquid in a eggroll can get messy, soggy or burst while cooking. Try mixing grilled chicken pieces, corn, roasted red peppers, diced avocado and garlic and red onion together. Add a bit of chili powder, salt, pepper, cilantro and lime juice, and olive oil. taste to check balance of ingredients. You can use the wonton wrappers (as long as they are not the see through rice paper kind - those just work for uncooked rolls) - be careful not to overfill - use less filling than you'd think so you can seal them completely and leave room for the inevitable steam from cooking. Fry in vegetable oil until golden brown. Drain on paper towel and serve with salsa for dipping.

Answer 2

INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.