Monday, June 14, 2010
Southwest Egg Rolls with Avocado Creme
I love fun finger food as much as the next girl, but for some reason or another, I don’t make too much of it at home. Maybe it’s because it seems like party food. Maybe it’s because I equate finger food with bar food. Whatever the reason, I’ve come to realize that finger food is fun food, and I should make more of it at home.
These southwest egg rolls are an excellent option for a fun meal you can eat with your hands. Egg roll wrappers are stuffed with of a flavorful and spicy mixture of chicken, black beans, corn, roasted peppers, and spinach. They are baked instead of fried, so they are less heavy and greasy than your typical egg rolls, while still delivering a nice crispy, crunchy exterior. Served along side a cool, creamy avocado crème dip, these egg rolls would be perfect to serve at a party. Throw in a salad and some rice, and they also make for unique, filling dinner.
Southwest Egg Rolls with Avocado Crème
Adapted from The Noshery
For the Egg Rolls:
3 T. olive oil, divided
2 T. lime juice
1 T. honey
1 tsp. ground cumin
1/2 tsp. salt
1/4 black pepper
1/4 cup cilantro, finely chopped
2 chipotle chiles, finely chopped (use less for less heat)
2 tsp. adobo sauce (the sauce from the chipotle can)
3 large cloves garlic, minced
1/4 cup green onions, white and light green parts only, minced
2 large boneless, skinless chicken breasts, diced
1/2 cup black beans, rinsed and drained
1/2 cup corn, rinsed and drained if canned
1/2 cup fresh spinach, chopped
1/4 cup roasted red pepper, chopped
12 egg roll wrappers (plus a couple extras in case they tear)
For the Avocado Crème:
1 large ripe avocado
6 T. sour cream
1/2 tsp. – 1 tsp. adobo sauce (use more or less depending on desired heat)
Salt and pepper, to taste
In a large bowl, combine 2 tablespoons of the olive oil, lime juice, honey, cumin, salt, pepper, cilantro, chiles, adobo sauce, garlic and green onions.
Add the chicken, and stir to coat.
In a large skillet (I used a wok), heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken mixture and cook, stirring frequently, until browned. Then add the black beans, corn, spinach, and roasted peppers, and continue cooking, stirring frequently, until the chicken is cooked through, about 10 minutes. Remove the skillet from the heat and allow the mixture to cool.
To make the egg rolls, preheat oven to 350 degrees. Lightly oil a baking sheet.
Take an egg roll wrapper and set it in front of you like a diamond on a clean work surface. Place 2 tablespoons of the chicken mixture on the lower third of the wrapper (the part closest to you). Fold up the end closest to you over the filling.
Next fold the left and right corners to the center.
Brush the remaining (top) corner with some water (a wet finger does this well), then roll the wrapper from the bottom up. Make sure to seal the egg rolls tightly. (The water helps hold the flap in place.)
Continue making your egg rolls until you are out of filling, placing each one on the prepared baking sheet. Rub a light coating of oil (I used canola) on the tops and sides of the egg rolls. (This will help them crisp up without a fryer.)
Bake for 12 minutes, flipping the rolls halfway through, or until the rolls are golden brown and crispy. Allow the egg rolls to rest for a few minutes before serving.
While the egg rolls bake, prepare the avocado crème. Combine all of the ingredients in a blender or food processor and puree until smooth.
Serve the egg rolls hot with the avocado crème alongside.
Makes 12 egg rolls.
Note: These egg rolls taste best the day they are made. However, if you have leftovers, you can refresh them by baking them in the oven or toaster oven until heated through and crisp. Mircrowaving leftovers results in somewhat gummy wrappers.