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southwestern style egg roll appetizers

Recipe by
JC Sorell

I raised a big family of his hers ours and theirs kids. Eating out could easily cost $200. We decided we could get more bang for our buck by assigning restaurant night every Friday night. One child got to pick out what they wanted for dinner. It could be lasagna- beef parmesan- whatever. We bought 1/2 a corn fed cow every year & grew most of our own veggies. On Mexicali night I'd quintuple this recipe. It was sometimes dinner and a movie night so this finger food was the bomb.These also work as burritos instead of egg rolls.I adapted recipe for smaller families. Many Blessings for your family!

yield 8 serving(s)
prep time 2 Hr 20 Min
cook time 20 Min
method Stove Top

Ingredients For southwestern style egg roll appetizers

  • 2 Tbsp
    vegetable oil divided
  • 1/2 lb
    lean ground pork
  • 2 Tbsp
    choppped green onions
  • 2 Tbsp
    minced sweet red pepper minced
  • 1/3 c
    fire roasted frozen corn
  • 1/2 c
    black beans rinsed and drained
  • 1 heaping Tbsp
    frozen spinach thawed drained and squeezed to remove excess water
  • 2 Tbsp
    finely minced jalapeno peppers (adjust to your fire level and wear double layers of plastic gloves when prepping)
  • 1/2 Tbsp
    freshly chopped parsley
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    chili powder
  • 1/4 tsp
  • 1 pinch
    cayenne powder or dried ground chipoltle peppers
  • 3/4 can
    monterey jack cheese
  • 8-10
    6 inch soft tortilla shells
  • 1 qt
    fresh vegetable oil for deep frying

How To Make southwestern style egg roll appetizers

  • 1
    Brown crumbled lean ground pork in 1 TLB vegetable oil
  • 2
    Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
  • 3
    Mix drained cooked ground pork into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño pepper, parsley, cumin, chili powder, salt, and cayenne pepper(or chipotle powder). Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese it will melt as you prep the tortilla wraps.
  • 4
    Wrap tortillas with a clean, lightly moist cloth, or plastic wrap. Microwave on high until hot and pliable, about 1 minute.
  • 5
    Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours. I've skipped the toothpicks when out of them and simply placed seam side down and froze them it works with pan frying them but if deep frying you must used toothpicks.
  • 6
    Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving. If you are unsure of the centers being hot enough finish off in the oven until hot throughout.
  • 7
    Best when served with avocado ranch dip and it's so easy to make: smash a rip avocado into a cup of ranch dressing and mix until creamy.

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