Egg Rolls - Chili's Style
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 163.7
- Total Fat: 4.7 g
- Cholesterol: 32.3 mg
- Sodium: 409.7 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.6 g
- Protein: 12.0 g
View full nutritional breakdown of Egg Rolls - Chili's Style calories by ingredient
Introduction
This is an adapted version of Chili's famous Egg Roll appetizer. It may even be better than the original. This is an adapted version of Chili's famous Egg Roll appetizer. It may even be better than the original.Number of Servings: 5
Ingredients
-
•1 chicken breast fillet
•1 tablespoon vegetable oil
•2 tablespoons minced red bell peppers
•2 tablespoons minced green onions
•1/3 cup frozen corn
•1/4 cup canned black bean, rinsed and drained
•2 tablespoons frozen spinach, thawed and drained
•2 tablespoons diced canned jalapeno peppers
•1/2 tablespoon minced fresh parsley
•1/2 teaspoon cumin
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•1 dash cayenne pepper
•3/4 cup shredded monterey jack cheese
•5 egg roll wrappers
Directions
1.Preheat barbecue grill to high heat.
2.Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3.Lightly salt and pepper each side of the chicken while it cooks.
4.Set chicken aside until it cools down enough to handle.
5.Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6.Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7.Dice the cooked chicken into small cubes and add it to the pan.
8.Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9.Cook for another 4 minutes.
10.Stir well so that the spinach separates and is incorporated into the mixture.
11.Remove the pan from the heat and add the cheese.
12.Stir until the cheese is melted.
13.Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
14.Spoon approximately one-fifth of the mixture into the center of an egg roll wrapper.
15.Fold in the ends and then roll the wrap over the mixture (use egg roll packing roll instructions where necessary).
16.Pierce with a toothpick to hold together.
17.Repeat with the remaining ingredients until you have five eggrolls.
18.Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
19.Overnight is best.
20.Preheat 4-6 cups of oil to 375 degrees.
21.Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
22.Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
23.Garnish the dipping sauce with the chopped tomato and onion.
To make healthier substitute fat free shredded cheddar for Monterey jack cheese AND use spray butter in the place of vegetable oil when grilling chicken.
Number of Servings: 5
Recipe submitted by SparkPeople user SKLOVELL.
2.Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3.Lightly salt and pepper each side of the chicken while it cooks.
4.Set chicken aside until it cools down enough to handle.
5.Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6.Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7.Dice the cooked chicken into small cubes and add it to the pan.
8.Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9.Cook for another 4 minutes.
10.Stir well so that the spinach separates and is incorporated into the mixture.
11.Remove the pan from the heat and add the cheese.
12.Stir until the cheese is melted.
13.Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
14.Spoon approximately one-fifth of the mixture into the center of an egg roll wrapper.
15.Fold in the ends and then roll the wrap over the mixture (use egg roll packing roll instructions where necessary).
16.Pierce with a toothpick to hold together.
17.Repeat with the remaining ingredients until you have five eggrolls.
18.Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
19.Overnight is best.
20.Preheat 4-6 cups of oil to 375 degrees.
21.Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
22.Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
23.Garnish the dipping sauce with the chopped tomato and onion.
To make healthier substitute fat free shredded cheddar for Monterey jack cheese AND use spray butter in the place of vegetable oil when grilling chicken.
Number of Servings: 5
Recipe submitted by SparkPeople user SKLOVELL.