Reason #1 that I have so far enjoyed the Army life is that it has taken me out of my comfort zone and I’ve gotten the chance to live in a beautiful place like Colorado. Reason #1 that I hate the Army life is that they then moved us from Colorado to Lawton, Oklahoma.
“It may be the way the cookie crumbles on Madison Avenue, but in Hong Kong it’s the way the egg rolls.”
I know it’s only for 7 months while Nick completes the necessary “Captain’s Career Course,” but in the land of run-down strip malls, terrifying windowless bars, Indian casinos and chain restaurants as far as the eye can see, I’ve fallen into a deep Okla-coma.
I did revive myself enough the other day however, to make some football food (yes, I realize I’m posting these late and the Superbowl has now passed, but time has lost all meaning to me) and the result was Southwestern eggrolls!
Southwestern Eggroll Recipe
1 pack won ton wrappers (thawed, if frozen)
3-4 Tbsp olive oil
1 pound skinless, boneless chicken breasts
1 medium yellow onion, minced
1 cup frozen corn
1 (14.5oz) can black beans, rinsed and drained
2 cups fresh baby spinach
2 jalapenos diced (seeds and spines removed)- this is optional and I left them out, but I don’t like spicy food and even I found myself craving more heat so I would recommend adding them.
1 Tbsp cumin
1 Tbsp chili powder
2 cups pepper jack cheese, shredded
Salt & pepper to taste
Vegetable or canola oil for frying
Ranch (optional) for dipping- I was too lazy, but I would absolutely recommend making my “Green Monster Ranch” for these! It would be a great combination!
1. Bring a pot of water to a boil and cook the chicken until there is no more pink to the center (I usually let them boil for about 20-30 minutes depending on the thickness of the breast). Shred the chicken and set aside.
2. In a very large pot or skillet, heat the olive oil over medium. Add the diced onion and cook until they begin to become translucent, then add the jalapeno, black beans, and corn and continue to cook for another minute. Add the chicken and spices to the pot and stir until everything is combined– if the mixture seems too dry at this point, add a little more olive oil. Add the spinach and and cook until it has wilted down and combines with the rest of the ingredients. Remove the pot from the heat and add the pepper jack cheese.
2. In a separate pot, bring 1-2 inches of vegetable oil to about 350ºF. Follow the instructions on the won ton wrapper packet to roll them up and seal the edges with water. When the oil has reached the necessary temperature, drop 2-3 eggrolls in at a time, cooking several minutes on each side until they’re a golden brown. Remove the eggrolls from the pot with tongs or a slotted spoon and place on a paper towel-lined plate to drain off the excess oil while you continue cooking the rest of the batch. If the oil bubbles furiously when you add the eggrolls and they get dark very quickly, the oil is too hot and they will taste a little burned. It took a few tries to get them the color and texture that I wanted.
*Note: if you don’t have a thermometer to check the oil temp, I sometimes use a wooden spoon and if when you place the end of the handle on the bottom of the pot, little bubbles begin to rise up around it, that usually means the oil is a good temperature to start frying. If the bubbles are very intense, you may have let the oil get too hot and I would turn the heat down.