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+ servings

Smoked Pork Southwest Eggrolls

Serving Size 12

Ingredients

  • 2 1/2 cups smoked pork , diced
  • 1 - 15 oz can corn , drained
  • 1 - 15 oz can black beans , drained and rinsed
  • 1 - 4 oz can green chilis
  • 1/2 cup red onion , diced
  • 1 jalapeno , diced - seeds and membrane removed
  • 2 cups shredded Monterey Jack cheese
  • 6 slices crispy bacon , diced
  • 1 pkg frozen spinach , thawed
  • 1/4 cup cilantro , diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp ground red pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 egg , beaten
  • 1 package 6 inch egg roll wrappers
  • 1/2 cup canola oil

Instructions

  • Add all ingredients except the egg and wrappers into a large bowl
  • Combine until all ingredients are well mixed
  • In a small bowl, break open the egg and lightly beat.
  • Lay your egg roll wrappers in front of you at a diagonal angle.
  • Spoon a heavy amount of filling into the middle of the wrapper and spread it out across until it almost reaches the sides of the wrapper.
  • Fold up your bottom, then each side and then dip a finger into the egg and run it along the edge of the top corner.
  • Complete rolling your egg roll until sealed and set aside until you have made all of your egg rolls.
  • Add canola oil into a large pan and heat to medium high.
  • When your oil is hot add in your egg rolls one at a time, seam side down.
  • Turn your egg rolls in the pan until they are golden brown on all sides.
  • Remove them to a drain on a paper towel lined plate