There is definitely a love-hate relationship with these appetizers, originally from Chili's. Everyone I've asked either absolutely adores or abhors them. I happen to be on the adore side and made these to accompany dinner recently. I tripled the ingredients to feed my large family. They are easy, fun and yummy! Oh...and if your crew loves to dip make lots of sauce! We also mixed sour cream with salsa for dipping! Happy eating!Ingredients:
1 chicken breast fillet, cooked and diced
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
1 pkg. egg roll wrappers
Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion
1 tablespoon chopped cilantro
Directions:
1. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
2. Add the red pepper and onion to the pan and sauti for a couple minutes until tender.
3. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
4. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
5. Spoon approximately 2 tablespoons of the mixture into the center of a wrapper. Fold in the ends and then roll the wrapper over the mixture. Repeat with the remaining ingredients until you have several eggrolls.
6. Preheat 2-3 inches of oil to 375 degrees.
7. Deep fry the eggrolls in the hot oil for 4-5 minutes (turning once when browned) and remove to paper towels or a rack to drain for about 2 minutes.
8. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato, cilantro and onion.
Serves 3-4
