Copycat Southwest Egg Rolls - Pinterest Pick #20

My friend Tanya is a HUGE fan of Chili's and their Southwest Egg Rolls. I enjoy them myself, and thought I would try to make a copycat recipe I found on Pinterest. I changed a couple of things. I left out the spinach (yuck, I am not a fan lol) & I just made regular ranch dressing as opposed to the Avocado Ranch to go with them. You could easily mash half an avocado and add it to some ranch dressing and you would have your Avocado Ranch. Also, I saute'd my chicken breast instead of grilling it as I already had a saute pan going and there's no point in heating up a grill for 1 chicken breast. I added onion powder and garlic powder to the spice mix because HELLO, flavor! I do prefer my ranch homemade and not out of a bottle, so I made it with a packet. These were delicious, and I cannot wait to try out more egg roll recipes as they are one of my favorite food items! You can find the original Pin HERE and the original recipe HERE.

Copycat Southwest Egg Rolls

Ingredients:

• 5 flour tortillas (I used the Mission Super Soft, Soft Taco size)
• 1 chicken breast, diced into small pieces
• 1 cup corn
• 2 tbs of red pepper, diced
• 1/2 cup black beans, rinsed
• 2 green onions, thinly sliced
• 2 tbs jarred jalapenos, diced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• dash of cayenne
• salt & pepper to taste
• 3/4 cup shredded Monterrey Jack
• oil for frying, butter for sauteing chicken

Directions:
Saute chicken breast pieces in a tablespoon of butter over medium heat (or you can grill your chicken breast if your prefer). Once it is cooked through (about 5 minutes), add in corn, red pepper, black beans, green onions, and jalapenos. Saute another 5 minutes. Add in spices, mix very well, and cook an additional 2 minutes. Remove from heat and let filling cool completely. Stir in cheese. Fill tortillas with filling and wrap tightly into an egg roll shape (secure with tooth picks). The original recipe I used said to let them sit 4 hours to over night, and I chose to let them sit in the fridge over night. I deep fried mine at 375 for 12 minutes. Serve with ranch or Avocado Ranch.
Enjoy!

Baked Eggrolls - Pinterest Pick #4

I love me some eggrolls!  Crispy outer skin, warm delicious filling... Sign me up.  I wanted to try a healthier versions at home, so when I came across a recipe for baked eggrolls on Pinterest I just had to try them. Now this is the first Pinterest Pick I've had that, while passable, is not something I will make again.  The filling is great, but the baked eggroll wrappers are just not as good as when you fry them, and therefore not as satisfying for me.  If you are looking for a healthier way to eat eggrolls, you should definitely try this, but I'll keep on eating mine fried.  Instead of shrimp I made my eggrolls with chicken, I just diced the chicken very finely.  The coleslaw mix was great to use, and definitely a time saver for the filling.  
Find the original pin HERE and the recipe on this WEBSITE.
And follow me on Pinterest HERE.

Baked Eggrolls


Ingredients:

• 10 eggroll wrappers (1/2 a package)
• 1 1/2 breasts boneless, skinless chicken, diced finely
• 1/2 package of coleslaw mix (8 oz)
• 1 tbs soy sauce
• 1 tsp sesame oil
• 1 tbs stir fry sauce
• vegetable oil

Directions:
Preheat oven to 400
Stir fry chicken in wok with vegetable oil over medium high heat until chicken is cooked through, about 5 minutes. Add in coleslaw mix, soy sauce, and sesame oil.  Cook for a couple of minutes until coleslaw mix is tender.  Remove from heat.
Take an eggroll wrapper.  Place a line of cooled filling in the middle.  Fold both ends over.  Starting from one end, roll wrapper until closed.  Place on cooling rack placed on baking sheet.  Repeat with remaining wrappers.  Spray with cooking spray.  Bake for 15 minutes.  Serve with soy sauce or duck sauce for dipping.
Enjoy!

Picture View - Cheesesteak Eggrolls

Cheesesteak Eggrolls - Home Cooked Recipe 9

When I think of great sandwiches, I think of the cheesesteak.  I have been to Philly and sampled both Pat's & Geno's.  I've tried several places in Orlando and Tampa, and even NYC.  I make them at home occasionally.  So when I came across a recipe for a mix between cheesesteaks and eggrolls, you know I was headed for the kitchen!  With a crispy fried eggroll shell, and a cheesy beefy filling, these eggrolls are great for a snack, or even for a party!

Cheesesteak Eggrolls

1 tbs oil

1 onion, chopped

1 small package of Steak-Ums (or Steak-Um like product)

14 oz package of eggroll wrappers

8 slices of provolone (the original recipe I used only called for 4 slices of cheese and for us that wasn't enough.  It also called for American cheese, and I find you can use whatever your favorite sliced cheese is)

Oil for deep frying

Ketchup

Heat oil over medium in a skillet.  Add onion and cook for about 5 minutes.  Break your Steak-Ums in to pieces and add in pan with onions.  Cook until meat is browned.  Remove from heat and let cool.

Cut your cheese slices in half.  Lay your eggroll wrappers on a flat surface.  Place half a slice of cheese on each.  Place a spoonful of filling on cheese.  Top with remaining half slices of cheese.  Roll up eggrolls (the packages give you directions, and I demonstrate in the picture view).  You can use an eggwash or water to seal the edges. 

I have a deep fryer, and if you do also, preheat your fryer to 375 degrees.  If you do not have a fryer, heat and inch of oil in a pan to 375 degrees.  Fry the rolls in oil til all sides are browned, approximately 5 minutes.  Remember, the meat is already cooked!  Serve with ketchup.  Enjoy!!!