Southwest Eggrolls Recipe
A trio of SW styled rolls in crispy flour tortilla with chicken, black beans, corn, jalapeno jack cheese, red peppers, & spinach with a side of Chipotle mayo.
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Ingredients
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Eggroll Filling
Chipotle Mayo
Cooking Oil
Method
Prepare the Filling
- 1
Combine Ingredients
In a large mixing bowl, combine the shredded chicken, black beans, corn, jalapeno jack cheese, diced red bell pepper, and chopped spinach. Mix well until all ingredients are evenly incorporated.
Prepare the Chipotle Mayo
- 2
Mix the Chipotle Mayo
In a small bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, garlic powder, and salt. Adjust seasoning to taste. Set aside.
Assemble the Eggrolls
- 3
Fill and Roll
Lay a tortilla flat on a clean surface. Place about 1/2 cup of the filling mixture in the center of the tortilla. Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat with remaining tortillas and filling.
Fry the Eggrolls
- 4
Heat Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 5
Fry Eggrolls
Carefully place a few eggrolls in the hot oil, frying them in batches to avoid overcrowding. 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.
Serve
- 6
Plate and Serve
Serve the crispy southwest eggrolls hot with a side of chipotle mayo for dipping.