Southwest Spring Rolls

I made these last year with some leftovers and have been converted ever since! In recent years I’ve tried to cut down my meat consumption, and these spring rolls are the perfect replacement for your normal chicken spring rolls, although, if you need that extra protein, feel free to add some chicken to this recipe:)

I basically use the filling from my Zesty Veggie Enchiladas but I’ll add the ingredient list here for your convenience. I usually make a batch of these when I’m making said enchiladas, a very efficient two birds one stone type of thing. The crunchy vegetables, the gooey cheese, the earthy spices all rolled up into a crispy shell are the treat you need in your life.

Here’s what you’ll need, and the number of rolls you will get out of this recipe is completely dependent on you, so I’ll give an approximate 16-20.

For the Filling:

1 can black beans, drained

1 can corn, drained

1 red or green bell pepper, diced

1 zucchini/egg plant, diced

1 1/2 Tblspn taco seasoning

1/4 tsp smoked paprika

1/4 tsp black pepper

salt to taste

1 cup salsa (I prefer using any with roasted tomatoes)

1 Tblspn chopped jalapeños

For assembling:

2 packs Roll Patti

1 cup cheese, shredded or sliced

a flour paste to secure patti

For the filling I’ve given ideas for what vegetables and beans you can use, but I literally add anything I have on hand. Ive used sweet potato, kidney beans, black beans, broccoli, anything. Just make sure you have at least one type of bean for some bite.

Start off by sautéing the vegetables and beans in some oil, then adding the seasoning. If you don’t have smoked paprika normal paprika is fine as well. Add the salsa and jalapeños once the vegetables have little color on them, mix through and turn off the heat and set aside to cool. The mixture should not be liquidy.

Use a double layer of roll patti, because the cheese will cause havoc if you don’t. So peel off two pattis at a time. For the cheese, I used string cheese that I cut up. Chunks of cheese will work better than shredded.

Place some filling, about 1 1/2 Tblspn on the bottom half of your roll Patti, positioned in a diamond shape. Then add some cheese. I will not even try to explain how to roll them, but send you to my friends blog: Blend of Spice by Zakiya, and she’ll tell you how it’s done. Make a flour and water paste to secure rolls, then place them in the freezer for at least an hour before frying (If you don’t the cheese will just bubble out while frying). Fry them on a low flame in about 1 1/2 inch deep oil until golden brown on all sides.

To freeze: Flash freeze in the freezer for at least two hours before transferring to a ziplock bag or freezer safe container.

One thought on “Southwest Spring Rolls

  1. Pingback: Zesty Veggie enchiladas – Sconce & Scone

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