Ok, so these are super yummy! It was such a fun twist on Mexican food. This egg roll recipe is from the Tastefully Simple website where they have lots of fun recipes to use along with their products. The items used in this particular recipe were the Simply Southwest Seasoning & Rub, their Corn, Black Bean Salsa and the same Hoppin' Jalapeño & Bacon Dip Mix that is in my giveaway. This was definitely a favorite recipe of all the ones I have tried so far from their website.
The Simply Southwest Egg Rolls are very simple to make- took me probably no more then 20 minutes to prepare, plus the time to bake or fry. I decided to try both methods. Frying obviously was delicious- what isn't yummy fried? But in my quest to loose my "baby weight" I also wanted to see if baking would produce still the nice "crunch" you are looking for with an egg roll and reduce some of the added fat that frying can add. The baked ones were definitely great, but I did have a problem with the cheese oozing out of many of them. I probably overloaded my egg rolls, considering that the recipe states that it makes 15 rolls and I only got 12. This I am sure had a lot to do with my oozing. Other then that, I don't feel we missed out on anything that the fried ones had. It takes a smidge longer, but I can live with that if it means a healthier option. I will definitely make them again and will choose the baking method (less mess, less added fat).
Simply Southwest Egg Rolls
Submitted by Rosemary (MN) HQ Resident Chef
1 lb. boneless, skinless chicken breasts, cut into small dice
2 tsp. olive oil
2-3 tsp. Simply Southwest™ Seasoning & Rub or Fiesta Party Dip Mix
1 cup Corn, Black Bean Salsa
1 1/2 cups finely shredded Cheddar cheese
16 oz. package egg roll wraps
Prepared Hoppin' Jalapeño & Bacon™ Dip Mix
Sauté chicken in olive oil and Simply Southwest Seasoning™ & Rub or Fiesta Party Dip Mix™ until chicken is no longer pink; cool. Add next 2 ingredients to cooled chicken. On work surface, place one egg roll wrap with a corner pointing toward you. Place 1/4 cup filling on egg roll wrap, roll egg roll skin over filling. Fold in sides, wet inside edge of egg roll skin with water; press to seal like an envelope. Heat 1/2 inch vegetable oil in frying pan over medium heat. Fry egg rolls in hot oil until browned on all sides and heated through. Slice egg rolls in half; serve hot with prepared Hoppin' Jalapeno & Bacon Dip. Can be made ahead and reheated by baking at 400° for 15 minutes or until hot and crisp. Makes 15 egg rolls.
**Added note: if you want to bake instead of fry, line baking sheet with a silpat or parchment paper and arrange egg rolls on top. Bake for 15-20 minutes, turning once halfway through.