Southwestern Crispy Egg Rolls Recipe | Wholly Guacamole
Southwestern Asian inspired Crispy Eggrolls with Wholly Guacamole Avocado Ranch and a Sweet and Sour dipping sauce...sounds delicious right??? Watch Chef Nathan Lippy as he shows us how to make these simple homegating snacks. Full recipe below:
INGREDIENTS
1/2 cup shiitake mushroom, sliced
1/3 cup corn
1/3 cup black beans (canned is fine)
2 teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons ground coriander
1/2 tablespoon chili powder
1 teaspoon smoked chipotle
The juice of 1 lime
1 Wholly Guacamole® Avocado Ranch Snack Pack
1 package Egg Roll Wrappers
Salt and pepper
Olive Oil
1 quart vegetable oil
INSTRUCTIONS
1. In a large stock pot over medium heat, add the vegetable oil and bring up to 365 degrees.
2. Using a large sauté pan over medium-high heat, add a touch of olive oil and sauté all vegetables except for the garlic for 8-10 minutes.
3. Once the vegetables are finished cooking, remove them from the heat and grab you egg roll wrappers.
4. Using a small spoon, place about a 1 ½ tablespoons of the vegetables to the center of the wrapper and add ½ a tablespoon of the Wholly Guacamole Avocado Ranch. Pull one side over the top of the vegetables and roll it up (like a little burrito) dab a bit of water on the last tip before finishing the roll. Repeat that process until all of you egg rolls are wrapped.
5. Using tongs or a large slotted spoon, add the rolls to the oil. Cook for 3-5 minutes or until the egg rolls are golden and crispy. Serve hot with the dipping sauce on the side.
DIPPING SAUCE INGREDIENTS
1/2 cup Thai Chili sauce
2 tablespoons Hoisin sauce
2 tablespoons Ponzu
The juice of half of a lime
2 teaspoons sesame oil
INSTRUCTIONS
In a large bowl, mix all ingredients together until completely incorporated. Chill in the refrigerator until the Egg Rolls are ready to serve.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
From spicy meats to bright veggies, Ree makes a variety of party-pleasing mini wraps!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Pinwheels 3 Ways
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 12 to 16 servings
Ingredients
Base Spread and Tortillas:
Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
Veggie Pinwheels:
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
Meaty Pinwheels:
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
Spicy Pinwheels:
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers
Directions
For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
Copycat Chili's Southwest Egg Rolls Recipe
Chili’s may not seem like the kind of restaurant where you would order an egg roll, but their Southwest egg rolls have proven to be quite the hit. The appetizer is made up of egg rolls filled with chicken, beans, cheese, and more, and it’s one of the most popular menu items. If you’ve ever wondered about making them at home, you’ll be happy to know that it’s not all that difficult. Egg rolls can be quite intimidating if you’ve never made them before, but you’ll have the hang of it in no time. Take a look at this recipe for copycat Chili’s Southwest egg rolls.
#Southwest #Food #Recipe
Read Full Recipe:
Southwest Chicken Egg Rolls | Southwestern Egg Rolls | Chili’s Egg Rolls Recipe
Hey guys! Watch me as I make these delicious Southwest Chicken Egg Rolls. This was inspired by the egg rolls at Chili's, which are really yummy! Chili's uses flour tortillas for theirs, but I chose to use an egg roll wrapper. These were super easy to make, and they make the perfect appetizer for any occasion. I hope you enjoy this recipe!
Ingredients:
2 chicken breasts
1 can of black beans (I used the ones in chili sauce. If you use the regular ones, be sure to drain and rinse them first)
4 cloves of garlic
1 cup of corn
1/2 onion
Salt
Black pepper
Garlic powder
Onion powder
Ancho chili powder
Egg roll wrappers (or you can use flour tortillas)
Water to seal the egg rolls
Green onions (for garnish)
Hidden Valley Secret Sauce (Hot & Zesty) (optional)
Preheat oil to 350 degrees Fahrenheit. Fry egg rolls for about 2-3 minutes per side (or until golden brown). Enjoy with your favorite sauce.
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SOUTHWEST EGG ROLLS
EGG ROLLS
Ingredients:
South West Dip 3 cups
Egg Roll wraps 1 package
Oil 3 cups
Southwestern Rolls 먹방 Mukbang + Recipe 남서풍 롤빵 무크 반 + 요리법
This is my version of the Southwestern eggroll! Hope you like it!
How to make the Chicken recipe video Link:
Ingredients:
1 lb Cooked Chicken (Chicken prep in link above)
1/3 cup green onion
1/2 cup diced red peppers
1/2 cup black beans (drained)
8oz pepper jack cheeses
1 cup frozen corn
2 cups frozen spinach
3 tsp chicken taco seasoning
few pinches of cilantro (optional)
10-11 Flour tortillas (8 inch size)
**Few tbls of flour and water to help seal the edges of the tortillas.
No need for toothpicks!????
Dip ingredients in this video:
8 oz Sour Cream
1/2 packet Hidden Valley Ranch dip
1/2 cup fresh pico de gallo
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Age: 37 (Born April 1981}
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Where I Live: Maryland Eastern Shore
Favorite Food: Chicken
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Autonomous sensory meridian response (ASMR) is an experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine. It has been compared with auditory-tactile synesthesia.
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Mukbang (or muk-bang) is an online audiovisual broadcast in which a host eats large quantities of food while interacting with their audience. Usually done through an internet webcast (such streaming platforms include Afreeca), mukbang became popular in South Korea in the 2010s.
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