Egg rolls are known for being a fun finger food, an appetizer that tides you over until the main entree is served. That might be the case at a restaurant but homemade egg rolls are a special treat. Southwest Egg Rolls are packed full of colorful veggies with grilled chicken and bound together with melting pepper jack cheese. And since they are packed with so much goodness, I serve them straight out of the fry pan hot and crispy onto plates where they are quickly devoured.
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With a winter blast heading our way this past weekend, I went out and stocked up on some supplies in order to wait out the cold and stay bundled inside. I’ve been craving egg rolls and knowing how much prep work they take, it seemed like perfect timing to spend an afternoon working on a timely project. First things first, I have a lot of veggies to chop. While some may think this a tedious task, I find it relaxing. I’m always amazed at how many veggies it takes to make egg rolls, you may think you have way too much filling for your wrappers but after they cook down and release their juices they reduce by about half. They roll up rather easy, once you get the hang of it and pan fry in just a couple minutes. As soon as they go into the fry pan, it brings out my guys who go for a plate and stand by waiting for the first egg rolls to taste. They do taste awfully good when they are freshly made! I just hope they leave some for me . . .
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An Inspired Cook 