I found this recipe over at The Noshery blog. It’s really a brilliant idea to stuff an eggroll wrapper with different fillings. These are baked instead of fried, so they’re healthy, too. I used soy sour cream in the dip as a sub for the real thing. I think you could play with this recipe and use a variety of fillings and flavorings, according to your tastes. Really really good eating, great recipe.
1/8 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/8 cup olive oil
2 chipotle chilies (I used 1), roughly chopped
1 heaping tablespoon honey
3 medium cloves minced garlic
1/4 cup chopped scallions
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless chicken breasts, diced
1 15-ounce can black beans, drained and rinsed
1/4 cup roasted red pepper, sliced thin
1/2 cup spinach
1/2 ripe avocado
3 tablespoons soy sour cream
1 package eggroll wrappers
1 egg, beaten, with 1 tablespoon water
Whisk lime juice, cilantro, oil, chile, honey, garlic, cumin, salt and pepper together in small bowl. Toss chicken in with this lime juice mixture.
In a large hot skillet, drizzle 1 tablespoon olive oil and then add chicken mixture. Brown the chicken, then add the black beans, red pepper, and spinach. Simmer for about 10 minutes, then remove from heat and let it cool.
While cooling, make the dip. In a small food processor or in the blender, combine the avocado, soy sour cream, and maybe 1/4 teaspoon chopped chile. Blend til smooth. Taste and season with salt and pepper.
Roll your eggrolls: Take a sheet and place it like a diamond in front of you. Take 2 tablespoons of chicken mixture and place it a third of the way on the sheet, spread across. Fold the bottom corner over the filling.
Brush the left and right corner with egg wash and fold to the center, then roll up once. Brush the remaining corner with egg wash and fold over. Make sure the seams are nicely sealed.
Place the egg rolls on a baking sheet sprayed with non-stick spray, then spray the eggrolls lightly with spray. Bake in a preheated 350 degree oven for 12 minutes. If the tops are not browned, place under the broiler for 1 – 2 minutes, til lightly browned (watch carefully). Serve with the avocado cream. Makes about 16 eggrolls.