Southwestern Egg Rolls with Chipotle Dipping Sauce

I've been thinking about the Kansas State Fair a lot in these past few weeks.  I can't believe in a month the fair will be rolling around again.  The kids will have been back in school for a few weeks and my house should be clean again. Well, I can dream can't I?  This recipe isn't necessarily "fair food" but it can be fried and it's a great appetizer. These egg rolls are a knock off of Chili's restaurant's Southwestern Egg rolls, which I have had a love affair with since they appeared their menu.  If you look, there are so many versions of this recipe on the internet.  We made our own that we think is even better!  Most versions of the recipe are made with flour tortillas, but we prefer them with traditional egg roll wrappers.  The ingredient list looks long I know, but they are chock full of yummy things.  This recipe makes a lot and you can freeze them unbaked and have them ready for another night.   We sometimes serve it with a salad and make it a meal.  My family likes them fried, but I think they are equally as good baked in the oven, saving you the mess, fat and calories of frying.  The egg rolls are definitely crisper if you fry them, baked they are "chewy." 

Southwestern Egg Rolls with Chipotle Dipping Sauce

2  boneless chicken breasts, cooked and finely diced 

1 (15 ounce) can black beans, rinsed and drained

1 (10 ounce) package frozen spinach, thawed and drained well

1 (4 ounce) can diced green chilies, drained

2 cups frozen corn, thawed
2 cups cheese- can use cheddar, Monterey Jack, Mexican blend (what I used)

5 green onions, chopped fine

1 red pepper, chopped fine

2 cloves garlic, minced

¼ cup fresh cilantro, minced (optional)

1 teaspoon ground cumin

¾ teaspoon chili powder

¼ teaspoon cayenne pepper or chipotle chile pepper powder

1 teaspoon kosher salt

½ teaspoon pepper

2 packages (15 count) egg roll wrappers, found in produce section

Chipotle Dipping Sauce:

1 cup ranch dressing

¼ cup salsa

1 tsp minced chipotle chiles in adobo sauce (can freeze leftover from can in ice cube trays)

Combine all of the ingredients except for the egg roll wrappers in a large bowl and gently mix well.  Place an egg roll wrapper on counter with a point facing toward you.  Place ¼ cup of the mixture toward the lower 1/3 of the egg roll wrapper and fold the point up away from you.  Roll tightly away from you and fold the sides in.  Dip your finger in a little bowl of water and run it along the other point and finish rolling eggroll pressing to seal the point. 

At this point you can freeze the eggrolls.  I put on a baking sheet and put in freezer for an hour or so and then remove to freezer bags.  Don’t thaw before baking or frying because the egg rolls will become soggy.  When baking or frying frozen egg 

rolls, follow instructions,  just cook for a little longer.

To Fry:  Heat oil to 375 degrees.  Fry in batches not crowding the fryer.  It doesn’t take long so watch carefully until they are a golden brown, just about 2 minutes or so.  Remove to a rack to cool and let the oil drain for 2 minutes before eating.

To Bake:  Preheat oven to 400 degrees.  Place a cooling rack in a jelly roll pan and coat with non-stick cooking spray.  Put eggrolls on cooling rack and coat the tops with cooking spray.  Bake in oven for 12-15 minutes until lightly browned. 

While eggrolls are baking mix the ingredients for your dipping sauce.

Chipotle Dipping Sauce:  Combine all ingredients in a small bowl.


Enjoy!


Kim