Recipe for SW eggrolls please !
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons spinach, chopped
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced cilantro
1/2 teaspoon roasted and crushed cumin
1/2 teaspoon red chili powder
1/4 teaspoon salt
dash paprika powder
3/4 cup shredded cheddar cheese or shredded mexican bland nacho cheese
5 flour tortillas
Avocado-ranch dipping sauce:
1/2 cup bottled ranch dressing
1 diced avacado
blend it together. add splash of milk if needed.
Directions:
1. Preheat grill pan.
2. Rub the chicken breast with some vegetable, salt, black pepper, lemon juice, soy sauce and a bit of ginger/garlic paste. Then grill it for 4 to 5 minutes per side or until done. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size over medium-high heat.
4. Add the red pepper and onion to the pan and saute for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt, and paprika to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 minute or so until warm and soft. (this is so the tortillas are pliable enough to make rolls).
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have all the eggrolls. Arrange the eggrolls on a plate, cover the plate with and freeze for at least 4 hours. Overnight is best.
9. Deep fry the eggrolls in the hot oil until golden brown and remove to paper towels.
I cut each eggroll diagonally and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
The process may seem long but it results in totally yummy end product that people always ask me to make for daawats...I hope you enjoy it too :)