About once a month (or less) we bust our our handy dandy deep fryer and fry up a mess of chicken, fish, seafood or something. We generally eat decent, but this once a month “treat” is always looked forward to!
After watching some show on Food Network by Guy Fieri, Matt decides we should make some southwest egg rolls. OK, go onto Kroger and buy a box, we’ll make some. Nope, we are going to make our own – whoa, I’m going to be allowed to experiment with food!! So, I did a quick search on the interwebs and found a fabulous sounding southwest eggroll recipe on the Hungry Housewife blog. Yummy, Yummy. So, off to Kroger we went and got the ingredients. We finally had to ask where to find won-ton wrappers (for future note, they are in the “natural foods” section ???). Now home, we started the process. I’m not completely clueless when it comes to making things, and well – I’d read the blog a few times that morning, so I knew how to make them. One quick tip from Matt and I was on a roll (ha ha, get it – on a roll……). Note, Leslie has fabulous step by step photos on her blog of the whole eggroll process, I encourage you to check them out! However, I am going to indulge you with our photos…….
SOUTHWESTERN EGG ROLLS
(copied with permission from The Hungry Housewife)
1 pound boneless, skinless chicken breasts
4 teaspoons taco seasoning, divided
1 cup corn(FRESH)
1/2 cup black beans(from the can, drained and rinsed)
1/2 can(about 2 oz) can chopped green chiles (you can use the whole can if you want)
2 Tablespoons Red Pepper chopped(about 1/4 of a red pepper)
8 oz Monterrey Jack cheese
Wonton Wrappers(the larger size)
Peanut or vegetable oil