I would have had this post up earlier but Hubby and I decided to go for a ride on his bike. It was a beautiful night and perfect to go for a ride. I wish I could get a photo of us riding on the bike but it is hard to be in two places at the same time.
Well this evening I thought I would convert a previous recipe of Spicy Lime Chicken with Black Bean and Corn Salsa into some Southwest Eggrolls. One of my favorite dishes from Chili’s is their Southwest Eggrolls. I was craving these suckers but I didn’t want to go out. I had some eggroll wrappers sitting in my refrigerator for forever now and I figured it was time to get some use out of them.
The Noshery’s Southwest Eggrolls
- 1/8 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1/8 cup olive oil
- 2 chipotle chiles, roughly chopped, plus 2 + 1/2 teaspoons adobo sauce (I had a puree of chipotle chilies and just did 1 tablespoon)
- 1 tablespoon honey
- 3 medium garlic cloves, minced
- 1/4 cup chopped scallions (or red onion)
- 1 teaspoons ground cumin
- Salt and pepper
- 2 boneless, skinless chicken breasts, diced
- 1/2 (8-ounce) can black beans, drained and rinsed
- 1/2 cup corn
- 1/4 cup roasted red pepper, sliced thin
- 1/2 cup chopped spinach
- 1/2 ripe avocado
- 3 Tbs sour cream
- 8 eggroll wrappers
- Lime wedges for serving
Whisk lime juice, cilantro, oil, chiles and 2 teaspoons of sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
Toss chicken with lime juice mixture. Season with salt and pepper. In a large hot skillet drizzle about 1 Tbs of olive oil, add chicken mixture. Toss and brown chicken, add black beans, red pepper, corn and spinach. Toss and let simmer for about 10 minutes, remove from heat and let cool.
While the chicken cools you can make your dip. In a small food processor combine avocado, sour cream and 1/2 tsp of adobo sauce from the chilies, blend till smooth. Taste and season with salt and pepper.
Now to roll your eggrolls…..
Take a sheet and place it like a diamond in front of you.
Take 2 Tbs of chicken mixture and place it a third of the way on the sheet. This looks like it is in the middle but it should be on the lower third.
Fold the bottom corner over the filling.
Brush the left and right corner with egg wash and fold to the center, then roll up once.
Brush the remaining corner with egg wash and fold over.
Make sure the seam in nice and sealed.
Place the egg rolls on a baking sheet brushed with canola oil and brush the egg rolls with canola oil. Bake in the oven at 350 degrees for 12 minutes.
I ran into on problem while making these. I tried to flip them half way through so both sides of the roll would toast. But when I did that all the juices started to seep through because the top has a thinner layer of dough than the bottom. If you really want to bake instead of fry these, I would not flip them. Instead I would transfer it down to the broiler and allow the top to crisp just a bit. Keep and eye on them so they don’t burn. Then remove them from the broiler.
When they are done tent them with some foil and let them rest for 5 minutes. This sets the eggroll so you can actually eat it with your hands with out it falling apart. I sliced mine in half and served with the avocado creme. Ohhhhhhh so good, tasted just like the real thing.
Easy to make even easier to consume. Must eat!