These Restaurant Quality Southwestern Egg Rolls are a delight to have on hand for any family event. On the other hand, they make for the perfect finger food when hosting a family gala, your next sporting event, or just a quick snack as you binge-watch your favorite series.
The Restaurant Quality Southwestern Egg Rolls are easy to make. Without a doubt, they can be made ahead of time, and frozen until needed. For example, take them right out of the freezer and cook them straight away. In addition, you have a choice in how they are prepared. For instance, you might choose to air fry in order to cut down on calories. Yes, they will still be nice and crisp. Furthermore, baking and deep-frying is also an option.
What Are These Restaurant Quality Southwestern Egg Rolls Made Of?
To make these delicious egg rolls you will need a few basic ingredients. Start with one seasoned chicken breast, black beans, corn, spinach, red pepper, jalapeño pepper for a little heat, Mexican cheese (or cheese of your choice), green onion, garlic, and a few other spices that lend themselves to the Tex-Mex influence.
Prepare The Chicken Breast
- Begin, with the chicken preparation. I used a large chicken breast slicing through the center of the thickest area to form two separate pieces, so the chicken will cook quickly. Start by seasoning the chicken breast with a little chili powder, cumin, salt, and pepper. Next, using a skillet fry the chicken breast in a small amount of vegetable oil for 3 to 4 minutes until the juices run clear and you don’t see any pink in the chicken. Lastly, allow the chicken to rest for 7 minutes (so the juices may re-circulate throughout the chicken to help it remain moist and tender).
- Cut the chicken into small pieces. Set aside.
When Should the Other Ingredients Be Added?
First, in a skillet sautè a little garlic, jalapeño peppers, and spring onion. Now, it’s just a matter of combining the chicken, chopped red pepper, frozen spinach (squeeze out the excess water), corn, and canned black beans (drain and rinse). Next, add another tablespoon of vegetable oil to thoroughly blend all of the ingredients together.
First of all, season the mixture with the cumin, chili powder, salt, and pepper. Then combine the mixture until thoroughly heated. Next, turn off the heat add the cheese then blend.
What Kind of Wrappers Are Needed for The Restaurant Quality Southwestern Egg Rolls?
As you can see, I’ve done my homework on wraps needed to make the Restaurant Quality Southwestern Egg Rolls. It was a tough job but lucky me, I didn’t mine. It was my pleasure to taste-test the various wraps. They were as followed:
- Spring Roll Pastry – a light and crisp pastry that contains no eggs which breaks apart easily. I love the texture of this wrap. My second choice.
- Won ton wraps – a nice texture, but small and difficult to work with. Good as a finger food for a crowd.
- Flour Tortillas – The restaurant famous for these egg rolls uses flour tortillas mainly for their durability. The tortillas don’t fall apart easily.
- Egg Roll Wraps – Made from egg and flour has a sturdy structure. The dough is thicker than a spring roll. The wrappers crisp up nicely when fried and they don’t fall apart before they are served.
How To Assemble Restaurant Quality Egg Rolls?
First, decide on the size of the egg rolls. Next, place some of the chicken and bean mixture on a wrapper. Follow the step on the back of the package in assembling the egg rolls. Repeat the steps in prepping the egg rolls. Lastly, refrigerate the egg rolls for an hour or so before frying. This prevents the mixture from spilling out of the egg rolls during frying. If you choose to bake your egg rolls spillage shouldn’t be a problem.
What Are The Instructions for Frying and Baking?
I personally prefer to fry my egg rolls, I love the crispness of the egg roll that occurs due to frying.
- Frying: Add a cup of vegetable oil to a skillet and pan-fry at 350 degrees until golden brown on each side. Cook for 3 to 5 minutes until the egg rolls are heated through and through. Serve immediately!
- Baking: Preheat the oven to 450 degrees. Spray the eggrolls with oil and bake on a parchment-lined baking sheet for about 15 minutes or until the egg rolls are golden brown and slightly crisped. Remove the egg rolls from the oven and serve.
What Kinds of Dipping Sauces Can Be Served With Southwestern Egg Rolls?
Definitely, don’t forget the dipping sauce. Add a store brand Southwest Chipotle Ranch Dressing, served along with a Sweet’ n Sour Chili sauce, and let’s not forget to bring the sour cream to the party to make it a festive event.
Check out the Fast and Easy Homemade Guacamole, along with the Cheesy Taco Dip if you would like to see other Tex-Mex appetizers.
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- 4 tbsp. vegetable oil
- 1 cup vegetable oil, for frying
- 1 skinless, boneless chicken breast, cooked and cubed
- 15.25 oz can whole kernel corn, drained
- 15.25 oz can black beans, drain and rinse
- ½ cup red pepper, chopped small
- ¼ cup sliced spring onions
- 2 garlic cloves, minced
- ½ cup chopped frozen spinach, thawed and squeeze out the water
- ¼ cup diced jalapeño pepper
- 1 tbsp cumin
- 2 tsp chili powder
- 1 tsp. pepper
- ½ tsp salt
- 1 cup Mexican cheese, shredded
- 1 package egg roll wrappers (25 count)
- ¾ cup Southwest Chipotle Ranch (Hidden Valley)
- ½ cup Sweet' N Sour Sauce (Kraft)
- ½ cup sour cream
- First, season the chicken breast with a little chili powder, cumin, salt, and pepper. Next, using a skillet fry the chicken breast in 2 tablespoons of vegetable oil for 3 to 4 minutes until the juices run clear, as a result, there should be no pink in the chicken. Lastly, allow the chicken to rest for 7 minutes (so the juices may re-circulate throughout the chicken to help it remain moist and tender).
- Also, cut the chicken into small pieces. Set aside.
- Add last 2 tablespoons of vegetable oil to a medium skillet over medium heat sautè the garlic, jalapeño pepper, spring onion, and red pepper. Sautè the vegetables for 3-4 minutes.
- Next add the spinach, corn, black beans, chicken, and remaining chili powder, cumin, pepper to the skillet. Cook the mixture for 5 minutes, until thoroughly blended. Turn off the heat and stir in the Mexican cheese.
- Place one egg roll wrapper on a clean flat surface. Next, put approximately 2 tablespoons of the mixture onto the wrapper and roll up according to package directions. Also, seal the edges with a small amount of water.
- Repeat the process with the remaining mixture, Filling each of the egg roll wrappers.
- Refrigerate the egg rolls for an hour or so before frying. Therefore, it prevents the filling from spilling from the egg roll during frying.
