For Jason's birthday party a few years ago, I decided to surprise him with a new recipe. I knew how much he liked the Southwestern Egg rolls at Chili's, so I searched online for a recipe to imitate them. I found the Budget Savvy Diva and her Copy Cat Recipes. She recreates popular dishes from well-known restaurant chains for her readers to make at home.
This recipe was so simple, I had to try it. I have made these several times, mostly for parties. They look and taste impressive and they always vanish!
Southwestern Egg Rolls
Egg Rolls
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese blend
4 oz can diced green chilies
2 green onions, finely chopped
1 tsp ground cumin
½ tsp chili powder
½ tsp salt
½ tsp cayenne pepper
1 package of egg roll or wonton wrappers (usually in the produce section)
Ranch Avocado Dipping Sauce
½ cup ranch salad dressing
½ medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel
Combine all dipping sauce ingredients and set aside.
Instructions
Preheat oven to 400 degrees.
In a large bowl mix all the egg roll ingredients together (except the egg roll/wonton wrappers). There should be instructions in the back of the wrappers about how to roll them - make sure you seal them well and do not over-stuff. Preheat oven to 400 degrees.
Once they are all wrapped, place egg rolls on a baking sheet lined with parchment paper. Brush a small amount of olive oil onto each roll and cook for 15 minutes until golden brown. You will have to turn them once half way through baking.
You can also fry them. Use a dutch oven with 3/4" of vegetable oil, bring to 350 degrees, and cook for 3-4 minutes per side. Then place on a cookie sheet fitted with a wire rack in a 200 degree oven to keep warm. Just make sure the egg rolls are sealed tightly so that the filling doesn't leak out into the cooking oil.
You can also fry them. Use a dutch oven with 3/4" of vegetable oil, bring to 350 degrees, and cook for 3-4 minutes per side. Then place on a cookie sheet fitted with a wire rack in a 200 degree oven to keep warm. Just make sure the egg rolls are sealed tightly so that the filling doesn't leak out into the cooking oil.
This is taken directly from Budget Savvy Diva (just reworded some of the instructions). The Chili's original also has chicken in the filling. If you do so, I would add about 1 cup of chopped, cooked chicken and reduce corn to 1 cup.
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