Southwest Egg Rolls et al

One day I found a package of egg roll wrappers in my freezer leftover from a "Chinese" kick I was on for awhile in the kitchen. I had a party to go to and thought, "What could I fill these with?" My idea was simple and came with ingredients that I always have on hand! Since making these quite a few years ago, I've seen chain restaurants put them on their menus. Nice to know that I was making them before that.

Needless to say, I've also filled them with freshly picked diced apples fried up with a bit of butter and cinnamon and this past weekend I did some with a lemon blueberry cheese filling. People still prefer the Southwest ones, though, and more and more I'm thinking that I should just take two batches of those.

Southwest Egg Rolls

1 package prepared egg rolls (found in the produce dept.)
1 large - 12.5oz can 98% fat free chicken breast (you can use freshly roasted - just cut & shred well)
1 c. frozen corn
1 1/2 c. black beans
2 c. Mexican blend cheese
1/2 c. hot salsa
1 egg plus 1 Tbsp. water
1 1/2 quarts peanut oil (for frying)

In a large bowl, combine chicken breast through salsa. Place egg and water in a small dish and whisk together until well combined.

Place peanut oil in large heavy fry pan and turn heat to medium.

Take egg rolls and turn them so that they are diamond shaped on your workspace. Use pastry brush to apply egg wash to all edges of the egg rolls. Place approx. 2 Tbsp. worth of filling in the lower area of the egg roll leaving enough room at the bottom edge to fold over. Bring bottom point of egg roll up and over the filling and then tuck sides in. Roll and seal top edge.

After egg rolls are all prepared, slowly drop 4-6 at a time (depending on size of fry pan) into the oil and allow to brown on both sides. A spider is a useful tool to use while frying these.

Remove from oil and drain on a wire rack placed over a sheet pan (do not place on paper towels or the egg rolls will get mushy). Allow to drain for a few minutes. Serve while warm with Ranch Salsa Sauce (recipe below).

Ranch Salsa Sauce

1/2 c. hot salsa, strained
1 c. plain yogurt, strained
1 heaping Tbsp. mayonnaise
1 Tbsp. dry Ranch seasoning (homemade recipe below)

Mix all the ingredients together in a small bowl. Serve with Southwest Egg rolls or even tortilla chips.


Ranch Seasoning Mix (dry)

1/2 c. dry buttermilk
1 tsp. dried dill
1 1/2 tsp. onion powder
1 tsp. dried onion flakes
1 tsp. salt
3/4 tsp. granulated garlic
1/4 tsp. pepper

Mix all ingredients together and store in an airtight container in the fridge. 1 Tbsp. = 1 Packet of Ranch