South Western Egg Roll

Super crispy baked or fried southwestern egg roll – you won’t be able to tell the difference

Course Appetiser

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings -5

Calories 368kcal

Author Imma

Ingredients

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

Avocado Sauce

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

Instructions

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.

Nutrition