Southwestern Egg Rolls With Chipotle Cream Dip |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well. Ingredients:
1 1/2 cups julienned cooked turkey |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1 teaspoon onion powder |
2 tablespoons olive oil |
4 cups fresh spinach (3 oz.) |
1/4 cup frozen corn kernels, thawed |
1/4 cup canned black beans (drained and rinsed) |
1/4 cup sliced roasted sweet red pepper |
1/3 cup chopped scallion |
2 tablespoons seeded minced jalapeno peppers (more to kick it up a notch) |
1/4 cup shredded monterey jack cheese |
1/4 cup shredded monterey jack cheese, spicy |
salt |
8 egg roll wraps |
1 egg, beaten with |
1 tablespoon water |
1/2 cup sour cream |
2 tablespoons fresh lime juice (not the bottled kind) |
1 tablespoon honey |
1/2 teaspoon adobo sauce, from chipotle chili peppers |
sour cream, for serving |
avocado, slices for garnish |
Directions:
1. COOK & ASSEMBLE EGG ROLLS:.
2. Sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
3. Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
4. Cook until spinach wilts, about 1 minute.
5. Off heat, add cheese(so that it doesn't melt completely) and salt.
6. Allow filling to cool slightly.
7. To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
8. Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
9. Repeat with remaining wrappers and filling.
10. MAKE DIP:.
11. Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
12. FRY EGG ROLLS:.
13. Heat 2 cups vegetable oil to 350ºF–360°F in a large sauté pan over medium-high heat.
14. Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
15. Serve egg rolls with dip.
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