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Wednesday, November 30, 2011

Baked Southwestern Egg Rolls

I love, love, LOVE the Southwestern Egg Rolls from Chili's. In fact, that's the main reason I go there - to get those egg rolls. I've tried making copycat Southwestern Egg Rolls before and they've never turned out just right. I didn't want to put a lot of money into getting all the weird ingredients that the recipes called for. But that all changed...because of Pinterest! :)

About a week before my Shutterfly party, I was looking through Pinterest for some party food ideas and came across these Baked Southwestern Egg Rolls from Annie's Eats. They're made with simple enough ingredients and looked fairly easy to make.

The verdict? SOOOOOOO good! Seriously, if these could be considered a Thanksgiving food, I would have made these for Thanksgiving. And I've considered making these for dinner almost every night since the party too. It's too bad that I don't keep egg roll wrappers on hand! :)

So, since these are so absolutely delish, I just had to share the recipe with you! Pretty much everyone at the party agreed with me. I think the few who didn't don't quite share my love and enthusiasm for the real things.

Here is Annie's recipe with my variations. Annie made her's vegetarian, but I added chicken to mine. I also put out sour cream and ranch instead of salsa.

Ingredients for the Mixture:2 cups corn, thawed I (I used 1 can of corn because I was out of the frozen kind)
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry (I used about half of a 16oz package of frozen spinach. I was really tired of squeezing and chopping it, lol)
2 cups shredded Mexican cheese blend (I just used colby jack - it's what I had on hand)
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
2 cups chicken (I used some pre-cooked on clearance chicken breasts from the store)
Also Need:
1 package egg roll wrappers
1 slightly beaten egg - used to seal the wrappers

Mix everything together and start rolling your egg rolls! If you've never used egg roll wrappers, you want to place them so one of the points is pointed at you (so you see a diamond rather than a square). This is where my 3 years of rolling tacos at Taco Time came in handy! Add a couple spoonfulls (I used about 1/4 cup of the mixture in each rolls) of the mixture to the middle of the wrapper. Take the corner closest to you and fold it over the misture then pull back slightly around the mixture. Fold the side corners over and then start rolling towards the top corner. After rolling almost completely, dip your fingers or a brush into the egg and rub onto the corner of the wrapper to seal it. Bake for about 10-15 minutes at 425 degrees.

You could potentially fry these, but I wasn't about to attempt that right before the party. I don't have a deep fryer and baking was much simpler. And much healthier! :)

I didn't want the rolls getting soggy or sticking together, so made the mixture the night before and let it sit in the fridge. Then about an hour before the party I rolled them all and put them in the oven about 10 minutes before the party started so that they would be nice and warm when the party started.
There were a few leftover after the party, so I put them in the fridge and then reheated them the next day by putting them in a 400 degree oven for about 10 minutes. Crispy and tasty just like the day before.


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