Friday, October 2, 2015

Wonton Wrappers: Southwestern Eggrolls (Chili's Copy Cat)

Sorry I completely forgot to introduce my pick!! While we were watching the many cooking shows we do I saw one of the ingredients used was wonton wrappers. I thought we should give it a go! So here we are!!

Our family loves Chili's. And I especially love their appetizers. I wanted to try out their Southwestern Eggrolls so that was why I chose wonton wrappers! Ok, finding wonton wrappers was extremely difficult for me. I looked at 3 stores and finally found them in the first store when I went back. At my grocery store they were in the refrigerated section where the mushrooms and herbs are. Good luck finding them in your store!

Ingredients:
1 Package wonton wrappers (80 ct)
Vegetable oil

Filling:
1 Red bell pepper diced
1 medium Onion diced
1 bunch Spinach chopped
1/2 can Corn
1 can Black beans rinsed and drained
1 large Jalapeno diced
1/2 c Cheese of your liking
1/2 tsp Cumin
1/2 tsp Parsley (fresh or dried is fine)
1/2 tsp Salt
1/4 tsp Cayenne pepper

Chop, dice, grate, drain all the ingredients as needed.  I used half mozzarella and half cheddar for the recipe. Monterrey Jack is also a good one to use since it has some kick. And I took out most of the jalapeno's seeds. Again, I'm a spice wimp. Now's also a good time to heat up your oil in a large skillet or deep fryer. Put enough oil in to fill the bottom of the skillet completely. Turn on medium high heat.



Combine all filling ingredients in a large bowl adding spices last. Mix with a large spoon.  Lay out a few wonton wrappers. Fill each wrapper with a spoonful of filling. Don't overfill! With water, use your finger to dampen the edges of the wonton wrapper. Seal by folding in half and pressing the edges firmly. Place into the oil carefully away from you to prevent splashing back onto you. DO NOT place into oil that hasn't been heated long enough. I turned on the heat then made 8 eggrolls before putting them into the oil. If the oil isn't heated this will make everything really soggy and gross since the wrapper will absorb too much oil. Fry until golden brown (about 1-3 min), flip and repeat. After both sides are golden brown, remove from oil and let cool slightly on a paper towel.



I served our eggrolls with the Tomatillo Cilantro Ranch! So yummy!! Could even use a little more cheese if you're a cheesy fan.



**I halved the recipe (left the spices and beans at the same amount) and still made a ton! So caution in portion control!!

1 comment :

Jordan McCollum said...

This looks so good! Great choice, Jasmine--these meals have all been pretty awesome!

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