Southwest egg rolls are a delicious culinary fusion that combines the flavors of the American Southwest with the traditional crispy texture of egg rolls. This dish has gained popularity not only in the United States but also in various Latin American countries, where it is adapted and known by different names. In Mexico, for example, they might be considered a modern variant of fried tacos or rolled quesadillas, while in countries like Argentina or Chile they might simply be called "Tex-Mex stuffed rolls".
The origin of Southwest egg rolls is based on the combination of ingredients characteristic of Southwestern US cuisine, such as seasoned chicken, black beans, cheddar cheese, and spices like cumin. This preparation became popular in fast-food and home-style restaurants, where the mix of fresh flavors and the crispy exterior make this dish a very attractive and tasty appetizer or main course.
How to Prepare Southwest Egg Rolls
Ingredients: Boneless, Skinless Chicken Breasts, Black Beans, Frozen Spinach, Fresh Tomatoes, Fresh Cilantro, Green Onions, Cumin, Salt and Pepper, Cheddar Cheese, Monterey Jack Cheese with Chile, Egg Roll Wrappers, Oil.
Combine the beans with the reserved liquid, spinach, tomatoes, cilantro, onions, cumin, salt, and pepper to taste in a large stainless steel or glass bowl.
Refrigerate while the chicken cooks.
Bake, roast, or grill the chicken until it is almost done, still pink in the center.
Remove the chicken from the oven or grill, let it cool slightly, and shred it with a sharp knife or with your hands.
Take the vegetable mixture out of the refrigerator, strain any liquid, and mix in the cheeses and shredded chicken.
Following the instructions on the egg roll wrapper package, make individual rolls with the vegetable, cheese, and chicken mixture.
Place them on a baking sheet and put them in the freezer while the oil heats up for frying.
When the oil reaches 375°F, take out the rolls and fry them 3 to 4 at a time, until they are crispy and golden brown.
This will take approximately 5 minutes.
When the rolls are ready, they will float and there will be very few grease bubbles around them.
They should not splatter much, but be careful.
Remove each batch of rolls to a cooling rack and place them in a warm oven while you cook the rest.
When all the rolls are cooked, cut them in half, diagonally.
Serve with any type of dipping sauce you prefer.
