Craveable Southwest egg rolls and sidekick dipping sauces (plus step-by-step photos)

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Before you roll the wonton, dip your finger in water and run it along the edges of the wrapper, this helps the wonton stay sealed.


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Place your filling mixture in the middle of the wonton.


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Fold the bottom of the wonton up around the filling mixture and tuck the tip under.


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Fold both sides over and seal them with water.


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The roll the wonton up, all nice and tight, sealing the tip with water.


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Southwestern Egg Rolls


Recipe: Leslie Green, The Hungry Housewife


(Makes 14)


1 pound boneless, skinless chicken breasts


Olive oil


4 teaspoons taco seasoning, divided


1 cup fresh corn (read: not canned)


1/2 cup canned black beans, drained and rinsed)


1/2 can can chopped green chiles (feel free to use the whole can, if you'd prefer)


2 Tablespoons red bell pepper chopped (about 1/4 of a red pepper)


8 ounces Monterey Jack cheese


Large sized wonton wrappers (as needed)


Peanut or vegetable oil


1. Season the chicken with 2 teaspoons of taco seasoning. Heat olive oil and a skillet and add the chicken. Cook until no longer pink. Remove and set aside to cool.


2. In the same skillet that you cooked the chicken in, add the corn, black beans and chiles.


Season them with 2 teaspoons of taco seasoning. Cook on medium low for about 5 minutes. Remove from the heat and allow to cool.


3. Finely chop the cooled chicken and stir it into the cooled vegetable mixture. Add the cheese and mix everything together.


4. Take one wonton wrapper and place it in front of you so it looks like a diamond. Dip your finger in water and run it around the edges of the wrapper. Place 1 1/2 tablespoons of mixture in the middle of the wonton. Take the bottom tip and fold it over the mixture and tuck it around the mixture. Fold both side in so it resembles an envelope. Then roll flap around and seal with more water. Store seam side down until ready to fry.


5. Fill a large pot with about 3 inches of oil. Heat it to medium-high heat, about 375 degrees (the oil will drop to 350 once you put the wontons in). Carefully drop 3 or 4 wontons at a time into hot oil seam side down. Fry for about 3-4 minutes or until golden brown.


6. To serve: Cut in each egg roll in half and serve with dipping sauces (below).


Creamy Avocado Dip


Recipe by Leslie Green


1 avocado


5 Tablespoons sour cream


1/8 teaspoon cumin


1/8 teaspoon chili powder


Juice of 1/2 lemon


Salt and pepper to taste


1. Mix everything together until smooth. (I use my mini food processor for this job.)


Spicy Sour Cream Dip


Recipe by Leslie Green


1/2 cup sour cream


1 teaspoon taco seasoning


About 4 shakes of hot sauce (or more, to your taste)


Salt and pepper to taste


1. Mix everything together and pop in the fridge for a few hours prior to serving


Enjoy!


The Hungry Housewife

It seems like every restaurant you go to these days, there is some take on the classic Chinese egg roll, and oftentimes they're seen with a Southwestern twist. And I will gladly admit that I love them. Yes, they are fried, and yes, they may make my ass larger, but indulging in them every once in a while wont hurt. It's all about moderation, people.

One night, I had a craving for Southwestern egg rolls,  but didn't want to go out to eat. Going out would mean I would have to get out of my pajamas, actually brush my hair and put on makeup. Nope, that wasn't going to happen. So damn it, I stayed in my no makeup and pajama outfitted glory and made my own.

I made two dips to go along with them: Spicy sour cream and creamy avocado (recipes below). They tasted just as good (if not better) as the ones you'd find in a restaurant.

Here are some step-by-step photos on how to assemble them (recipe follows):

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