Thursday, February 11, 2010

South Western Egg Rolls: The Recipe

These little bad boys are a bit time consuming to make but oh so yummy!
South Western Egg Rolls
Dice 2 tbsps of each:
red pepper
Add 1/3 cup of corn, 1/4 cup of black beans, 1/2 tsp parsley, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/3 tsp salt and a pinch of cayenne pepper to make it all nice and kicky. Mix well and add in 1/3 cup of your favorite shredded cheese - I highly recommend Monterey Jack.
Mix to combine and place a nice scoop full of the mix on either a eggroll wrapper or you can even use small flour tortillas. Roll the wrappers up and place in the freezer for about 30 minutes.
Once the eggrolls are nice and chilly - fry them bad boys up until they are golden brown.
The nice thing about this recipe is you can doctor it any old way you like. Toss in some shredded chicken or pork. You can even throw in leftover rice - the sky is the limit here. I recommend you serve them with jalapeno jelly - it is just the right thing to do my friends!


Yummy. I want one right now! We love southwestern egg rolls in our house. I like to add some black beans to ours, since my oldest girl is a vegetarian and needs her protein. Sounds delish.

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