Last year for the Superbowl we made homemade egg rolls so this year the girls thought we should do it again. Since Matt has to leave before the game tomorrow, we made them tonight.
It's actually quite fun and entertaining to do.
We made two different kinds tonight 'Southwest' and 'Mediterranean' both were so yummy but I think I liked the 'Southwest' the best, although a little spicy (but a good spicy).
Here's the recipes we used.
MEDITERRANEAN EGG ROLLS
2 cups cooked and diced chicken
1/2 diced red onion
4oz. crumbled feta cheese
2oz Greek salad dressing
1 cup diced Roma tomato
10 each kalamatta olives seeded and minced
4oz fresh washed spinach chopped
15 egg roll skins
Combine all ingredients except egg roll skins in mixing bowl. Place mixture diagonally on egg roll skin. Lift lower triangle flap over filling, and tuck the point under it. Bring left and right corners toward the center and roll, sealing edges with cold water. Deep fry at 350* until golden brown.
DIPPING SAUCE
8oz sour cream
8oz Greek salad dressing
Combine ingredients in mixing bowl until smooth
SOUTHWEST EGG ROLL
1 chicken breast fillets
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 c frozen corn
1/4 cup black beans
2 tablespoons frozen spinach, thawed and drained
2 tablespoons jalapeno pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 c shredded monterey jack cheese
15 egg roll skins
Cook chicken with vegetable oil, dice when cooled.
mix remaining ingredients together, spoon into egg roll skins and roll.
Deep fry at 350* until golden brown
These are spicy, but a good spicy (I added extra black beans because I didn't want to waste the can).
DIPPING SAUCE
4sm soft avocado's (smashed)
1/4 c mayonnaise
1/4 c sour cream
1/8 teaspoon salt
1/8 teaspoon onion powder
1 dash garlic powder
1 dash pepper
Combine ingredients in mixing bowl until smooth
