Southwestern Egg Rolls With Chipotle Cream Dip

  1. COOK & ASSEMBLE EGG ROLLS:
  2. Saute turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
  3. Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
  4. Cook until spinach wilts, about 1 minute.
  5. Off heat, add cheese(so that it doesn't melt completely) and salt.
  6. Allow filling to cool slightly.
  7. To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
  8. Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
  9. Repeat with remaining wrappers and filling.
  10. MAKE DIP:
  11. Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
  12. FRY EGG ROLLS:
  13. Heat 2 cups vegetable oil to 350u0b0F-360u0b0F in a large saute pan over medium-high heat.
  14. Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
  15. Serve egg rolls with dip.

egg rolls, turkey, ground cumin, chili powder, garlic, onion powder, olive oil, fresh spinach, corn kernels, black beans, sweet red pepper, scallion, jalapeno peppers, shredded monterey jack cheese, shredded monterey jack cheese, salt, egg roll wraps, egg, water, cream dip, sour cream, lime juice, honey, adobo sauce, sour cream, avocado

Taken from www.food.com/recipe/southwestern-egg-rolls-with-chipotle-cream-dip-342417 (may not work)

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