What Is an Egg Roll?

Egg Rolls and Spring Rolls are similar, but not the same. Egg Rolls are a part of Chinese-American cuisine, while the Spring Roll was actually imported from China. It’s interesting to note Eggs are not even a part of Egg Rolls.

So what are Egg Rolls? While we might never know who came up with the Egg Roll first, we do know chances are it was one of two Chinese chefs in New York. An Egg Roll is traditionally filled with a blend of vegetables and meats that are rolled in a wheat flour wrapper and fried until golden brown. Some durative of an Egg Roll can be found in most Asian cookbooks from Chinese to Vietnamese. Philippines have something similar in Lumpias.

Not to be left out, in 1975 Chili’s Restaurant entered the casual dining scene. As the name implies, Chili’s brought a southwest flair to their dishes and made things like Fajitas become a household word. No, Chili’s didn’t invent the Fajita. However, Chili’s was the dream of Larry Lavine who hailed from Dallas, Texas. Chili’s began with simple foods that brought a Tex-Mex Southwest flair to eager diners longing for something beyond the typical burger. Thanks in part to the decision to spice things up, today Chili’s is a household name. With Chips and Salsas and Southwest Egg Rolls, Chili’s became the place to watch the game while enjoying some amazing finger foods.

Hubby and I don’t dine out at Chili’s very often. But when we do, you can bet we order their Southwest Egg Rolls to get things rolling. While this isn’t a copy-cat recipe, it is in the spirit of Chili’s Southwest Egg Rolls. Enjoy.

And remember, you are loved more that you can ever imagine. God holds you in His loving hand and gentle heart. Praise be.

Southwest Egg Rolls with Cilantro Lime Ranch Dip
Cilantro Lime Ranch Dip
1/2 cup Sour Cream
1/2 cup Mayonnaise
2 tablespoons Milk
2 tablespoons dry Ranch Seasoning Mix
1 tablespoon fresh Cilantro
1 tablespoon Lime Juice
Hot Sauce to taste

In a bowl mix sour cream, mayonnaise milk and Ranch Dressing until smooth. Finley snip cilantro leaves, scatter over the mixture. Whisk in lime juice and hot sauce.

Cover and refrigerate until well-chilled.

Southwest Egg Roll Filling
3 Garlic Cloves
1/2 Red Onion
1 Red Bell Peppered
1 Jalapeño Pepper
1 cup Black Beans in Chili Sauce
1 cup Mexican Corn
1 lb Chicken Breast
1 tablespoon Spicy Olive Oil
1 microwave pouch Spanish Rice
1 (10 oz) can Rotel Diced Tomatoes
1 teaspoon Cumin
1-1/2 teaspoons New Mexican Red Chili Powder
Salt to taste
Cayenne Pepper to taste
1/2 teaspoon Smoked Paprika
1/4 teaspoon Black Pepper
1 cup Mexican Cheese Bland
1 cup Pepper Jack Cheese
2 Avocados

Peel and mince garlic cloves. Cut onion in half from root to tip. Reserve half for another purpose. Peel and dice remaining half. Stem, seed and finely chop the bell pepper and Jalapeño. Drain corn. Cut chicken into small pieces. Set aside.

In a large skillet heat spicy olive oil over medium-high heat. Add diced chicken and onions. Cook until the chicken is no longer pink.

While the chicken cooks, microwave the pouch of rice according to package directions, about 90 seconds. Set rice aside.

Once the chicken is no longer pink, scatter garlic, bell pepper and jalapenno into the skillet. Sauté for about a minute or so longer. Stir in the rice, Rotel tomatoes, black beans in the sauce and drained corn. Mix the seasonings together in a small bowl, scatter over the chicken mixture in the skillet. Continue to cook about 2 minutes longer for flavors to mingle. Remove from heat.

Stir in the cheeses. Peel and mash avocado, stir into the mixture until blended and the cheese has melted from the residual heat.

Wrappers
21 Egg Roll or Lumpia Wrappers
1 quart Vegetable Oil for frying

Line the counter with parchment paper.

Separate egg roll wrappers, wrap in a damp cloth to prevent wrappers from drying out and becoming brittle. Work with one wrapper at a time, with one pint toward you. Place about 1/4-cup filling mixture centered in the bottom third of the wrapper. Fold bottom corner over the filling, tuck in the sides, then firmly roll. Moisten the top corner with water, press to seal

Place the filled egg roll, seam side down, on the parchment paper. Repeat until all the wrappers have been filled.

Heat the oil in a stockpot or Dutch Oven deep enough to almost submerge the egg roll. Heat oil to approximately 350-degrees. Working in batches, fry egg rolls a few at a time, turning as needed for even browning and crispness. Drain on paper towels. Hold in a warm oven until ready to serve.

Arrange Southwest Egg Rolls on a platter with dip in the center to serve as an appetizer. Or individual plates with the dip in small bowls. You can cut Egg Rolls in half for a nice presentation. Serve and enjoy.

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Let your light shine before others
that they may see your good deeds and glorify your heavenly Father.