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Southwestern Eggrolls

We first fell in love with these at Chili's, but felt they were missing something. So Hall came home, cracked the recipe, and improved it. You will not be disappointed with these as appetizers, as a side dish, or, heck, as the entree with a side salad!

Cuisine:
Courses:
Ingredients
  • 2 Chicken Breast (or equivalent, abt 6-8 tenders)
  • 2 tbsp Vegetable Oil (divided)
  • 1/4 cup Red Bell Pepper (minced)
  • 2 tbsp Green Onion (minced)
  • 1/4 cup Frozen Chopped Spinach (thawed and drained)
  • 1/3 cup Corn (if from a can, drained. If frozen, thaw and drain)
  • 1/4 cup Black Beans (if from a can, drained. Or use our recipe)
  • 1/2 tsp Cumin (remove if you use our black beans)
  • 2 tbsp canned Jalapeno Peppers (diced and optional)
  • 1/4 tsp Parsley (minced, optional)
  • 1/4 tsp Salt
  • 1/2 tsp Chili Powder
  • 1 dash Cayenne Pepper (optional)
  • 3/4 cup Monterey Jack Cheese (shredded)
  • 1 pkg Egg Roll Wraps
  • Peanut Oil (for frying)
    • EQUIPMENT
  • Large skillet (My prefered skillet: https://amzn.to/4byqwse)
  • Knife
  • Wooden Spoon
  • Spoon or Disher
  • Cookie Sheet
  • Fry Daddy or Deep pot for frying
  • Draining rack
Keywords: TexMex, Appetizer
Read it online: https://www.hallandjanet.com/handmedowns/recipe/southwestern-eggrolls/