Southwest Style Eggrolls and Custom Puppets

This weekend was action packed and fun filled brought to me by the city of Baltimore. Well, sort of. There was a comic book convention I went to for work and I got to walk around looking at spiffy artwork and people who really shouldn’t have put themselves in that much spandex. If you need to buy it by the bolt, you probably shouldn’t be in it.

 

It is fun though to walk around and see everything. Lots of ‘names’ in the business were there mixing it up with some up-and-coming artists. I bought a couple of prints with the agreement that they would actual get to introduce themselves to a vertical surface and not just be stored away.

 

The pic of this little dude was my favorite find and if I wasn’t so broke, I’da handed that kid $2.

 

We also were on an adventure to try a new restaurant, one we spotted on Diners Drive Ins and Dives. We will have to try that one again, when its a little less nighttime, because I wasn’t aware that the place we were headed was in the parking lot of strip club. Didn’t catch that memo. I have heard that it is really good though, so when I feel safe leaving my car for more then 3 minutes, with a lot of sun light left in the day, we shall go back to try it. P.F. Changs 1 – Chapps 0.

 

Southwest-Style Egg Rolls with Chipotle Cream Dip

Adapted from The Double Dipped Life

Ingredients:

  • 1lb chicken, cooked and shredded
  • 2 tbs Olive Oil
  • ¼ cup Chopped green onion
  • 4 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 15oz. can black beans, drained
  • 1/2 cup chopped cilantro (haha, yeah right)
  • 1 TB fresh lime juice
  • ½ teas Salt
  • 2 teas Ground cumin
  • 1 teas chili powder
  • 6 oz Monterey Jack cheese, shredded
  • 1 (14oz) package egg roll wrappers (I couldn’t find eggroll, so I used springroll)
  • Vegetable oil for frying

For the dip:

  • 1 16 0z. container of sour cream
  • 2 chipotles in adobo, chopped
  • 1/2 – 1 teas adobo sauce
  • 1/2 teas lemon juice
  • 1 tbs fresh chopped chives

Preparation:

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese and chicken.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

You can also BAKE the egg rolls for a healthier version. To bake:

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with Chipolte Cream Sauce.

For the dip:

In a large bowl, stir all ingredients together. You can add more or less of the adobo sauce depending on your preference for heat.  Pop right back into the original container or a sealed container of choice. Use as a side to this meal and others.

 

On a side note: armed with nothing more then some google reviews, I purchased my frist camera lens today. >.< So excited! Now to sit down and figure this whole shebang out. Wish me luck! Im going to need it.


Comments

  1. says

    Yum!

    I remember reading that one of the Triple D-featured restaurants in Baltimore was in a not-so-great location. It was a place that we would have thought about visiting, too!

  2. Mary Ellen says

    Being a vegetarian, I’m holding the chicken/meat and will substitute Mexican cream for sour cream.
    Makes me glad I live in a heavily Hispanic area (Houston) as I can find all the ingredients in one store…including the eggrolls.

    • Kita says

      These were originally a vegetarian dish, but I knew that wouldn’t fly with my boyfriend, so I added the chicken. I would love to try Mexican cream someday. I hear it makes you never want to use sour cream again.

      • Mary Ellen says

        Yep. And I do not like the taste of sour cream. You can find several brands and varieties of Mexican crema in most stores in California and Texas.
        Same for cheese…I only eat the Mexican cheese as it doesn’t have that greasy taste as most American cheese.

  3. Mary Ellen says

    Also…egg rolls, wontons, etc. cook much faster and less greasy in peanut oil rather than olive or other vegetable oils. I buy it in gallons at the Asian markets where it is much cheaper than American brand stores.

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