Southwest Eggrolls Recipe
Shredded chicken breast, Monterey Jack Cheese, corn, bell peppers, spinach, and black beans wrapped in a flour tortilla, lightly fried to a golden brown, and served with sweet chili Thai sauce
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Ingredients
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Filling
Wrapper
Frying
Sauce
Method
Preparation of Filling
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken breast, Monterey Jack cheese, corn, diced bell peppers, chopped spinach, and black beans. Mix well until all ingredients are evenly distributed.
Assembly
- 2
Assemble the Eggrolls
Take one flour tortilla and add approximately 1/4 cup of the filling mixture to the center. Fold the sides of the tortilla over the filling, then roll the tortilla tightly from the bottom up to create an eggroll. Repeat this process for the remaining tortillas and filling.
Frying
- 3
Fry the Eggrolls
In a large skillet or deep fryer, heat vegetable oil over medium heat until hot (about 350°F or 175°C). Carefully place eggrolls in the hot oil, a few at a time, and fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the eggrolls and drain on paper towels.
Serving
- 4
Serve with Sauce
Serve the hot Southwest eggrolls with sweet chili Thai sauce for dipping.