Deep Fried Southwestern Egg Rolls

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You could argue the semantics between fried taquítos and egg rolls all night, but we'd rather just eat them and leave it alone.

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  • 20

Ingredients

  • EGG ROLLS:
  • 1 tablespoon vegetable oil
  • 1/2 red bell pepper, minced
  • 1/2 small onion, minced
  • 1 to 1/2 pounds chicken, cooked and shredded
  • 1 pound frozen corn
  • 16 ounces canned black beans, rinsed and drained
  • 1 cup frozen chopped spinach, thawed and drained
  • 2 fresh jalapeños, minced
  • 1/2 cup fresh parsley, minced
  • 1 to 1/2 teaspoon cumin
  • 1 to 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups queso fresco cheese, crumbled, or cheese of choice
  • 20 (7-inch) flour tortillas
  • 1 large egg, beaten
  • Vegetable oil for frying
  • AVODCADO DIPPING SAUCE:
  • 1 large fresh avocado, mashed
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cracked pepper

Preparation

Step 1

In a large sauté pan, heat 1 tablespoon of vegetable oil over medium high heat. Add red pepper and onion and sauté until onion is soft and translucent, stirring often. Add shredded chicken, corn, black beans, spinach, jalapeños, cumin, chili powder, salt, and cayenne pepper to the pan. Stir to combine. Cover and cook 5 to 8 minutes, until heated through, stirring often. Remove heat and allow any moisture to evaporate, continue to stir often.

Remove from heat and add parsley and cheese. Stir to combine.

In a small bowl beat the egg to use as an egg wash to seal the egg rolls.

Heat tortillas until flexible by wrapping in a lightly damp towel and heating in the microwave 1 to 1-1/2 minutes or by heating on a warm griddle.

Divide the filling between the tortillas, placing the filling on one side of the tortilla. Fold the sides in toward the center, the roll the tortilla around the filling, making sure all the filling is completely enclosed. Brush the inside flap of the egg roll to glue it closed. Place edge side down on a ungreased baking sheet that will fit in the freezer. Repeat until all of the filling is used. Cover the egg rolls with plastic wrap and freeze at least 4 hours or up to overnight.

Heat 6 to 10 cups of vegetable oil or shortening in a dutch oven or deep fryer to 350°F. Deep fry frozen egg rolls in hot oil 10 to 12 minutes until golden brown. Remove and place on a rack to drain.

DIPPING SAUCE:
In a medium bowl, combine avocado, mayonnaise, sour cream, buttermilk, vinegar, salt, parsley, onion powder, dill, garlic powder, and pepper. Stir to combine. Cover and refrigerate until ready to serve.

To serve, cut egg rolls in half on the diagonal. Serve warm with dipping sauce.

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