Tuesday, August 10

what's cookin'

southwest eggrolls with cool avocado dip


these are so delicious that i contemplated not even sharing this recipe with you all, so i could just sulk in their goodness some more. they would even be somewhat healthy, if they weren't deep fried, but then they wouldn't be as good, would they? make this now, thank me later.

southwest egg rolls
2-1/2 cups shredded cooked chicken
1-1/2 cups (6 ounces) shredded mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon lime juice
1/4 teaspoon cayenne pepper
20 egg roll wrappers
oil for deep frying

*we omit the salt and put half the cilantro, cause i'm not a big fan of it

avocado dip
1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel or 1 tsp lime juice

*if you decide not to make this, just have some ranch dressing or sour cream handy for dippin'

in a large bowl, combine the first 10 ingredients. place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (keep remaining wrappers covered with a damp paper towel until ready to use.) fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner with water; roll up tightly to seal. repeat.

in an electric skillet or deep-fat fryer, heat oil to 375°.

fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. drain on paper towels.

meanwhile, combine the dip ingredients. serve with egg rolls.
yield: 20 egg rolls (1-1/2 cups sauce)