Baked Southwestern Egg Rolls
Aug 20, 2022 0:02:20 GMT -5
Post by bloodbought on Aug 20, 2022 0:02:20 GMT -5
Baked Southwestern Egg Rolls
Makes 12 egg rolls
15m prep time
30m cook time
INGREDIENTS:
1 package of egg roll wrappers
2 tablespoons vegetable oil, extra for brushing
2 green onions, sliced thin
3 garlic cloves, minced
1 red pepper, diced small
1 jalapenos, seeded and diced
2 cups fresh spinach, chopped
1 1/2 cups cooked chicken breast, shredded or diced
1 cup black beans, drained and rinsed
1 cup frozen corn, thawed
10 oz. diced tomatoes, drained
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons smoked paprika
2 cups shredded Monterey jack cheese
1 tablespoon cornstarch
1 tablespoon water
Kosher salt and freshly cracked black pepper, to taste
DIRECTIONS:
Preheat the oven 425° F.
In a large pan over medium high heat, add oil, onions, garlic and peppers. Cook until onions and peppers become translucent. Season with salt and pepper.
Add spinach, chicken, diced tomatoes, beans, corn , and spices to the pan. Reduce heat to low and cook until spinach has wilted.
Turn off the heat and stir in cheese until a cheesy filling is formed. Taste mixture for seasoning and we're ready to fill.
In a small bowl, combine cornstarch and water to make the slurry to glue the egg rolls together. Lay an egg roll wrapper like a diamond onto your work surface and using a 1/4 cup of filling, spread the filling evenly in the center like a log.
Using the edge closes to you, fold the edge over the filling and rolling gently while you tuck the filling in. Fold the end halves over the first folded edge and roll egg roll tightly to the last edge.
Dab the final edges of the wrapper with cornstarch slurry before rolling the egg roll up. Place on sheet tray.
Repeat steps to finish the egg rolls and brush all sides of each egg roll with vegetable oil. Bake the egg rolls for 24 - 26 minutes, flipping halfway to ensure even browning on both sides.
link
Makes 12 egg rolls
15m prep time
30m cook time
INGREDIENTS:
1 package of egg roll wrappers
2 tablespoons vegetable oil, extra for brushing
2 green onions, sliced thin
3 garlic cloves, minced
1 red pepper, diced small
1 jalapenos, seeded and diced
2 cups fresh spinach, chopped
1 1/2 cups cooked chicken breast, shredded or diced
1 cup black beans, drained and rinsed
1 cup frozen corn, thawed
10 oz. diced tomatoes, drained
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons smoked paprika
2 cups shredded Monterey jack cheese
1 tablespoon cornstarch
1 tablespoon water
Kosher salt and freshly cracked black pepper, to taste
DIRECTIONS:
Preheat the oven 425° F.
In a large pan over medium high heat, add oil, onions, garlic and peppers. Cook until onions and peppers become translucent. Season with salt and pepper.
Add spinach, chicken, diced tomatoes, beans, corn , and spices to the pan. Reduce heat to low and cook until spinach has wilted.
Turn off the heat and stir in cheese until a cheesy filling is formed. Taste mixture for seasoning and we're ready to fill.
In a small bowl, combine cornstarch and water to make the slurry to glue the egg rolls together. Lay an egg roll wrapper like a diamond onto your work surface and using a 1/4 cup of filling, spread the filling evenly in the center like a log.
Using the edge closes to you, fold the edge over the filling and rolling gently while you tuck the filling in. Fold the end halves over the first folded edge and roll egg roll tightly to the last edge.
Dab the final edges of the wrapper with cornstarch slurry before rolling the egg roll up. Place on sheet tray.
Repeat steps to finish the egg rolls and brush all sides of each egg roll with vegetable oil. Bake the egg rolls for 24 - 26 minutes, flipping halfway to ensure even browning on both sides.
link
