Recipe: Southwest Egg Rolls with Santa Fe Dipping Sauce
This cultural mashup makes a dish that is equally perfect for a weeknight as it is for a party.
For egg rolls:
- 1 (12 oz.) frozen Southwest vegetable blend, thawed and drained*
- 2 cooked chicken breasts, diced or shredded
- 1 (4 oz.) can diced green chiles
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 Tbsp. Taco Seasoning, or more to taste
- 1 (16 oz.) package egg wroll wrappers
For Santa Fe dipping sauce:
- 1 cup mayonnaise
- 1/3 cup ketchup
- 2 tsp. lime juice
- 1/2 tsp. Granulated Onion
- 1/2 tsp. Granulated Garlic
- 2 tsp. Mild Chili Powder
- 1/4 tsp. Organic Ground Cumin Seeds
- salt & pepper, to taste
- 20 shakes of Cajun Cayenne Hot Sauce or to taste
Look for a vegetable blend with corn, black beans, onions, poblano and bell peppers.
For egg rolls: Mix together egg roll filling ingredients and season to taste with Taco Seasoning. Place 1 egg roll wrapper in front of you on a flat surface. Wet the edges of the wrapper with a small amount of water on your finger. Place about 2 Tbsp. of filling in the middle of the wrap and fold the nearest corner over the filling and pull back to make a tight roll. Fold the side corners toward the center and roll forward till you have a neat egg roll. Repeat with the rest of your wrappers. Avoid stacking filled rolls because the wrappers will begin to stick together.
Heat frying pan with about 1 inch of oil. Once hot, carefully place a few egg rolls at a time in the pan and fry until golden brown, about 2 min. per side. Remove and place on a plate lined with paper towels or a wire rack to keep rolls crispy.
For Sante Fe dipping sauce: Combine all sauce ingredients, adding hot sauce and salt & pepper to taste.
Use any leftover filling to make Southwestern quesadillas. Make egg rolls ahead of time and fry just before serving. Alternatively, freeze and fry whenever you get a craving!