I want to share my recipe before I forget. Although I don’t have the note paper I wrote my recipe on, I think I can share the ingredients and what to do because I remember and have done it before. So, here it goes…😊
2 shredded chicken breast pieces, 4 oz. each (optional)
1 can of rinsed black beans (15 oz)
A bunch of Green onions, about 6-8 bulbs, just cut off the tips and slice thin
1 tspn kosher salt
1/2 tspn chili powder (optional, I don’t like food that is too spicy, so I just sprinkle some chili pepper seasoning over the egg rolls to give them a nice look!)
1/2 tspn black ground pepper
1/4 tspn cayenne
1/4 tspn cumin (optional)
Mexican style shredded cheese (8 oz. package)
1 white onion (chopped into small pieces)
2 cups frozen corn, thawed (optional)
1 16 oz. (Vegan) egg roll slices, try to use about twenty slices of dough
First, you want to add 1-2 tbspns of extra virgin olive oil to a pan and add the black beans (make sure to rinse the beans well first) and add onions (both scallions and white, rinsed and chopped first, of course) over medium to high heat and mix often for a few minutes. Also add the kosher salt, black pepper, and cayenne to the mix (and cumin if you’ve included it). After the vegetables look colorful and bright you know they’re done. The onions will also soften a bit. Don’t overcook. They will also cook when they’re fried in the egg roll. Set the mixture aside in a plate so it can cool.
Here are a few pics!
Now you have the filling! You just have to roll…🫓
I like to add a little bit of flour to a clean surface then place down my dough roll, but this is optional. The Dough slice already has some flour on it!
You only need 1-2 tblspns of the filling to add to the center of your egg roll. One is good. You don’t want too much filling, then it will be hard to fold the egg roll. Dab each corner with water you can use a brush or your finger. This helps hold the roll together.
First, bring the scoop of filling a little closer towards you and begin to roll the dough slice away from you, then, midway into the roll, fold the sides in and continue to roll (away from you). Also dab the corner/end with water to help it stick! Keep fingers dry.
It takes a little time to get the folding right, but once you do it will be a piece of cake!
Now you can begin to fry!🥘
I used classic olive oil—2-4 cups. It’s a healthier choice than vegetable oil. Folded side down when you fry.
The frying should take no more than 2-3 minutes. At first a little extra. But your last batch should fry up really quickly. Be sure to watch and flip. Don’t move your pan around. Keep it in place for safety. Be careful. Keep heat on high.
Voila! You have yummy Southwestern egg rolls! Cooking time: at least two hours due to the three phases. Cutting vegetables, making the filling and frying! Average calories: 250 per egg roll.🫓🧀🌶
Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT