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These DIY southwestern egg rolls pack all the mouthwatering tastes of your favorite restaurant starter. Crunchy shells surround a hearty mix of flavorful chicken, dark beans, corn kernels, and gooey cheese. The mix of crunchy veggies and zesty spices makes a finger food that beats the original, especially when dunked in the creamy avocado ranch dip.
These rolls have become the hit of every party, winning over even the toughest food critics. Their widespread love comes from how they blend common ingredients in a fun, new way.
Essential Elements
- Egg Roll Wrappers: Found in the cold section at most stores, go for ones that feel soft and bendable
- Shredded Chicken: Freshly cooked and pulled apart gives the best bite and taste
- Black Beans and Sweet Corn: Brings that real southwestern vibe and texture
- Fresh Jalapeños: Gives just enough kick and true flavor
- Monterey Jack: Turns nice and gooey, keeping everything stuck together
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Cooking Instructions
- Making the Stuffing:
- First, cook chopped red peppers in olive oil till soft. Toss in green onions and jalapeños, cooking till they smell good. Stir in corn and black beans to warm them up. Add the southwestern spices. Mix in spinach just enough to wilt it.
- Putting It Together:
- Lay the wrapper like a diamond. Put filling just below the middle. Pull the bottom corner up over the filling, making it snug. Fold in the side corners like an envelope. Keep rolling upward, using water to stick the last corner down. Cover any finished rolls.
- Frying Them Up:
- Get oil hot to 375°F. Fry rolls in small groups until they turn golden, about 2-3 minutes each side. Let them drip 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, and can focus on getting the seasoning just right and watching your cooking temps.
Wrapping Strategy
The trick is to handle each wrapper like a mini burrito, keeping steady pressure while rolling to get that perfect shape and seal.
Tasty Dips
The classic avocado ranch works great, but don't be afraid to try other options like smoky chipotle sauce or tangy tomatillo salsa.
Make-Ahead Ideas
You can roll these up and freeze them uncooked by laying them out separately until solid, then moving them to freezer containers for later.
Another Way To Cook
For a healthier option, brush with oil and pop in the oven at 375°F for 15-20 minutes until golden and crunchy.
These southwestern egg rolls show off how Asian cooking methods can blend beautifully with punchy Mexican-inspired flavors.
Delicious Overview
Get good at making these rolls and enjoy restaurant-quality snacks at home. That satisfying crunch giving way to tasty filling creates a snack nobody can turn down, no matter what the occasion.
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Common Questions
- → Can I cook these in the oven instead of frying?
- Yes! Set your oven to 425°F and bake for 15-20 minutes, turning once halfway. They won't get quite as crunchy as fried ones, though.
- → Can I prep these ahead of time?
- You bet! Make your filling and wrap them up early. Keep them in the fridge until you're ready, then fry them just before eating for best results.
- → Are these rolls spicy?
- It's up to you! Use less jalapeño or cayenne for a milder taste, or add more if you want them hot and spicy.
- → How do I store leftovers?
- Wait till they're completely cool, then put them in a sealed container in your fridge. Heat them up in the oven to keep the crunch!
- → Can these be frozen?
- For sure! Roll them up uncooked, freeze for up to 3 months, then fry them frozen. Just cook them a bit longer than usual.