So, after trying the Southwest Egg Rolls again in the oven I realized that they are just not anything like what I was hoping for. I am a true lover of Chili's Southwest Egg Rolls and that is what I wanted mine to be like. So, with a minor tweak in the recipe, we are much closer! Instead of baking them, I pan fried them instead. They came out crispy and flaky and wonderful. So, here is the updated recipe.
Southwest Egg Rolls
1 cup chopped grilled chicken (leftovers work great!)
2 cups canned corn
1 can black beans, rinsed and drained
2 cups shredded Mexican cheese
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 t ground cumin
½ t chili powder
1 t salt
½ t pepper
¼ t cayenne pepper
1 package egg roll wrappers (about 18 total needed)
Directions:In a large bowl, combine everything except the egg roll wrappers. Mix well. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and wet the edges of the wrapper with a small amount of water. Place a heaping ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Heat a large skillet on medium with about 1 or 2 tablespoons of vegetable oil in it. Once the oil is hot, place the egg rolls seem side down in the skillet and cook for 1 minute on each side. Remove to a paper towel to drain the excess oil. Repeat with the remainder of the egg rolls. ENJOY!
Note: I burnt mine. Yes, I tend to do that a lot lately. I did 1 minute and 10 seconds on each side and it was too long. Moral of the story, don't get distracted while making these!