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    Mexican Egg Rolls with Spicy Guacamole Dip

    Source of Recipe

    From "Goldy's Kitchen Cookbook" by Diane Mott Davidson

    Recipe Introduction

    "This is a fancy, somewhat labor-intensive recipe, so you might want to reserve it for when you're having people over. Once again, you can make your life easier by using prepared refrigerated guacamole from the grocery store."

    List of Ingredients

    ◦ 2 tablespoons vegetable oil, plus more for shallow-frying
    ◦ 1 ½ pounds chicken breast, trimmed of fat and chopped into ½-inch cubes
    ◦ 2 ½ cups chopped onions
    ◦ 1 to 2 tablespoons prepared dry chili mix, to taste
    ◦ 1 cup canned black beans, well drained
    ◦ Contents of one 4-ounce can chopped green chiles
    ◦ 1 cup grated cheddar cheese
    ◦ 1 cup grated Monterey Jack cheese
    ◦ ½ cup finely chopped fresh cilantro
    ◦ ½ jalapeño chile, seeded and finely chopped
    ◦ 3 tablespoons picante sauce
    ◦ 1 teaspoon salt
    ◦ 16 egg roll wrappers (from a 1-pound package)
    ◦ Spicy Guacamole Dipping Sauce (recipe follows) or store-bought guacamole


    In a large skillet, heat the 2 tablespoons oil over medium-high heat until the oil ripples, and is hot but not smoking. Add the chicken and onions, stir well, then add the dry chili mixture and stir again. Stir for several minutes, until the onions turn translucent and the chicken has turned white and is just cooked. Remove the pan from the heat and add the beans, chiles, cheeses, cilantro, jalapeño, picante sauce, and salt.

    On a very lightly floured surface, working with one egg roll wrapper at a time, spoon ¼ cup of the filling into each egg roll. Roll up, following the package directions. Repeat for all 16 egg rolls.

    Pour vegetable oil into a large skillet to a depth of ½ inch. Using a deep-fry thermometer that does not touch the bottom of the pan, heat the oil to 370° F. Place no more than three egg rolls at a time into the oil and fry until the egg rolls are golden brown, about 3 minutes per side. Drain on paper towels. Serve with the dipping sauce.

    Makes 16 egg rolls

    ❧ Spicy Guacamole Dipping Sauce:

    ◦ 1 avocado
    ◦ Juice of 1 lime
    ◦ 1 cup sour cream
    ◦ ½ cup medium-hot picante sauce
    ◦ ⅓ cup finely chopped fresh cilantro
    ◦ 1 tablespoon freshly grated onion
    ◦ 1 seeded jalapeño chile, finely chopped and whirled in a small blender or food processor

    Peel, pit, and scoop the avocado into a bowl or food processor.
    Add the rest of the ingredients and either mash or process until well combined and smooth. Chill before serving.

    Makes 1 ¾ cups

    • Note:
    If you are using store-bought refrigerated guacamole, use 1 cup of it. Then stir in ½ cup sour cream, ¼ cup picante sauce, ⅓ cup cilantro, freshly grated onion to taste, and one-quarter of a very finely chopped jalapeño. Stir well.




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