Friday, February 3, 2017

southwestern egg rolls with avocado dipping sauce... 1 hour, plus cooling

the goods:

egg rolls:
1 tablespoon vegetable oil
1 boneless skinless chicken breast, cut into bite-sized pieces
1 red bell pepper, minced
1 scallion, minced
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
1/4 cup frozen spinach, thawed and drained
1 jalapeno, seeded and minced
1 tablespoon fresh parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
dash of cayenne pepper
3/4 cup shredded monterey jack cheese
5, 8-inch flour tortillas
vegetable oil, for frying

avocado dipping sauce:
half an avocado, smashed
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 and 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash of garlic powder
dash of dill weed
dash of pepper

Make the dipping sauce by combining all ingredients in a food processor and pulsing until smooth and combined. Refrigerate until ready to use.
For the egg rolls: Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened. Add the corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, and cayenne pepper. Cook for 5 minutes, stirring to combine. Remove from heat and stir in jack cheese.
Wrap the tortillas in a clean, lightly moist cloth and microwave for 1 minute to soften them. Spoon equal amounts of the mixture on each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls on a baking sheet, or in a dish, cover with plastic wrap and refrigerate until cold (up to 24 hours). When ready to cook, place a cooling rack on top of a baking sheet and preheat oven to 350 degrees. Heat about 1-inch of vegetable oil in a heavy skillet until about 350 degrees. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fired, transfer them to the oven to bake for 15 minutes, until heated through.
Serve with dipping sauce.

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