Super crispy baked or fried southwestern egg roll – you won’t be able to tell the difference
For the most part you eat healthy food and stay away from all things greasy right? But, sometimes, the hankering of fried food is just too strong that it is surpasses everything, I mean EVERYTHING, you just can’t seem to get rid of that thought.
Now, show of hands if you have ever felt this way…. Please don’t tell me am the only want that has gone through this experience.
I so wanted to make a baked version of these southwestern rolls but at the last minute, I don’t know what got into me. I started pulling out vegetable oil and a fryer, even with the prepared baking sheet starring right at me, begging me not to cave in.
Guess what? I did fry the first batch then guilt took over.. and I baked the other batch! I am glad I have a side by side comparison to show you . I will be totally honest and say there is very little difference between the baked and fried version. At one point I couldn’t even tell the difference. They are both super crispy and simply AMAZING!
Only the golden brown color got me. If you are into outward appearances then I am going to say that ,looks can be deceiving . If you don’t believe me try it out!
Ok, lets talk about these Southwestern rolls. They are flour tortillas that are stuffed with a delicious blend of corn, beans, green onions, pepper, spinach, jalapenos, chicken and some spices. Then they are deep-fried or baked until golden brown -crunchy on outside and a somewhat creamy inside – a taste bud sensation. You would flip when you taste this – seriously! It is an explosion of flavors.
If you have ever tried these at Chili’s or any of the other chain restaurants then you know how good they are. But if you have never tried them, here is your opportunity.
I have made these several times baked and fried and everyone wants the recipe. I have to say; with something so good I couldn’t bring myself to stop at just one. In fact, I had about 5 of these bad boys for breakfast and lunch. No kidding.
These are great appetizer when you are entertaining, game day or when you crave restaurant style egg rolls. They can be made ahead of time and baked the following day. Or you can freeze and bake the day of- either way produces the same results.
Here are some tips when making these egg rolls:
- You can choose egg roll wrapper or flour tortilla.
- The egg roll is easier to wrap and the sealing is easier – all you need is water and you are set.
The flour tortilla is a little tricky, however, you can use a flour paste. Flour with a little bit of water and it seals it really tight – easy enough for dip frying.
You may switch up the spices- hubby does not like cumin, so most of the time I make it without cumin but add garlic and smoked paprika for added flavor. Feel free to switch the spices and ingredients to your liking.
Adapted from CentercutCook
South Western Egg Roll
- 1 chicken breast about a pound
- 1 tablespoon vegetable oil
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- ⅓ cup frozen corn
- ½ cup canned black beans drained and rinse
- ¼ cup frozen chopped spinach thawed and drained
- 2 tablespoons diced jalapeno peppers you can take the seeds out for less spice!
- ½ teaspoon ground cumin
- 1 tablespoon granulated garlic
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¾ cup shredded Monterey Jack cheese low fat or eliminate.
- 7-9 8 inch tortilla or Egg roll wrappers
- 2 large avocados
- 2 tablespoons honey
- 1 tablespoon olive oil
- Squeezed juice form 2 lemons
- Salt & pepper to taste
- ¼-1/2 cup ranch dressing optional
- Salt and pepper to taste
- Sprinkle chicken evenly on both sides with salt, seasoning and pepper
- Grill on grill pan with about a tablespoon of oil. Grill chicken until cooked through, about five minutes per side. You may do this using a fry pan; instead of 1 tablespoon of oil use 2 tablespoons.Let set for a few minutes. Cut chicken into bite size pieces
- In a medium- large skillet, add oil, onions, garlic, and green pepper until soft. Sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Then add beans, corn, and spinach until heated through. Then add chicken, cumin, chili, powder, smoked paprika and cayenne pepper.
- Mix well until all the ingredients have come together. Remove from the heat and stir in cheese.
- Place tortilla or 2 spring roll wrappers or on a chopping board or work surface then place 2 to 3 tablespoons of the chicken mixture in the center of each of the tortilla.
- Roll the tortilla around the chicken mixture, folding the edges inward. And begin to roll with end nearest to you. Brush the edges with flour paste before final roll to keep the rolls sealed. Set aside.
- Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.
- Gently drop the southwestern roll in the fry pan and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy rolls)
- Using a slotted spoon, remove the egg rolls and place them on paper towels.
- Serve warm or at room temperature with this avocado ranch dressing.
- If baking Place on a baking sheet and brush with canola oil, then poke a few holes in the wrapper so that it does not break or burst during baking. Then bake at 400 degrees
- For about 18-20 minutes until golden brown turning once.