Southwest Eggrolls Recipe

Prepare chicken: use about 2 cups cooked chicken cut into small pieces or shredded. If using raw chicken, poach or roast until fully cooked, then shred and cool slightly.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and white parts of green onions; sauté 30 seconds until fragrant.

Add diced red and green bell peppers to the skillet and sauté 3–4 minutes until softened but still bright.

Add roasted corn and black beans to the skillet; cook 2 minutes to heat through.

Stir in shredded chicken, cumin, smoked paprika, chili powder, salt and black pepper; cook 1–2 minutes to combine and warm the chicken.

Remove skillet from heat. Fold in chopped spinach, shredded pepper-jack cheese, chopped cilantro, sliced green parts of green onions and lime juice. Stir until spinach wilts from residual heat and cheese is evenly distributed. Taste and adjust seasoning.

Make the egg-wash glue: whisk together 2 tablespoons flour and 3 tablespoons water until smooth; this will seal the wrappers.

Lay one egg roll wrapper in a diamond shape on a clean surface with one corner pointing toward you. Place about 1/3 to 1/2 cup of the filling slightly below center (adjust so wrapper can fold without overstuffing).

Fold the bottom corner up over the filling, then fold both side corners toward the center, tucking them snugly against the filling.

Roll the wrapper tightly away from you until nearly closed. Brush the top corner with the flour slurry and finish rolling to seal. Set seam-side down on a tray. Repeat with remaining wrappers and filling (makes about 8 eggrolls).

Optional: chill the assembled eggrolls 15–20 minutes to help them hold shape while frying.

Pour 1 to 1 1/2 inches of vegetable oil into a heavy skillet or Dutch oven (about 2 cups). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of wrapper sizzles immediately when added.

Fry the eggrolls in batches, seam-side down first, 2–3 minutes per side or until golden brown and crisp. Turn carefully with tongs so they brown evenly; do not overcrowd the pan.

Transfer cooked eggrolls to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

In a small bowl, combine sour cream, 1 tsp lime juice, 1 tsp hot sauce or 1 tsp minced chipotle, 1/4 tsp salt and 1 tablespoon chopped cilantro. Mix until smooth. Taste and adjust acidity or heat to preference.

Serve sauce chilled or at room temperature alongside hot eggrolls.

Plate 2 eggrolls per person as an appetizer or 4 per person as an entrée. Garnish with extra cilantro and lime wedges if desired. Serve immediately with the sour cream dipping sauce.