Southwestern Egg Rolls With Chipotle Cream Dip

“East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. COOK & ASSEMBLE EGG ROLLS:.
  2. Sauté 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 350ºF–360°F in a large sauté 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.

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