Recipe by Mysterygirl
This is a copycat recipe from www.TopSecretRecipes.com. and it is so good. This is great to make ahead and have ready on hand. Prep time for this recipe is the freezer time.
Top Review by anniejoesmith
I made these for my daughters 18th birthday party and they were a hit. It took a little bit of time but worth it. I quadrupled the recipe and didn't use the toothpicks to close them. Instead I mixed 1/4 cup hot water with a heaping tablespoon on flour and made a thick paste and when rolling them up put the paste on inside edge and then put them on a wax paper lined cookie sheet seam side down. then when they were all rolled covered the top with another peace of wax paper( some people had problems with them sticking to plates and such) then covered the whole cookie sheet with plastic and popped them in the freezer overnight. Not only did they not stick to anything but the "paste " thing really worked! No tooth picks to contend with and the frying was a breeze. they were beautiful. My daughter even thought I bought them! I also want to note the flour water paste did not effect the taste. I figured the tortilla is pretty much mostly flour and water anyway. Also, not one of the 30 egg rolls i fried came undone! Great recipe and I will definitely make them again.
- 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 beans, 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 seven inch flour tortillas
- 1⁄4 cup smashed fresh avocado (about half of an avocado)
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon buttermilk
- 1 1⁄2 teaspoons white vinegar
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon dried parsley
- 1⁄8 teaspoon onion powder
- 1 dash dried dill weed
- 1 dash garlic powder
- 1 dash pepper
- 2 tablespoons chopped tomatoes
- 1 tablespoon chopped onion
Directions See How It's Made
- Preheat barbecue grill to high heat.
- Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
- Lightly salt and pepper each side of the chicken while it cooks.
- Set chicken aside until it cools down enough to handle.
- Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
- Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
- Dice the cooked chicken into small cubes and add it to the pan.
- Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
- Cook for another 4 minutes.
- Stir well so that the spinach separates and is incorporated into the mixture.
- Remove the pan from the heat and add the cheese.
- Stir until the cheese is melted.
- Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
- Spoon approximately one-fifth of the mixture into the center of a tortilla.
- Fold in the ends and then roll the tortilla over the mixture.
- Roll the tortilla very tight, then pierce with a toothpick to hold together.
- Repeat with the remaining ingredients until you have five eggrolls.
- Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
- Overnight is best.
- While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
- Preheat 4-6 cups of oil to 375 degrees.
- 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.
- Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
- Garnish the dipping sauce with the chopped tomato and onion.