fusion, pakistani•indulgent
Southwest Rolls
Crispy rolls with a zesty creamy filling that is SO satisfying!
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 Spring Roll Wrappers
- 1/4 cup corn kernels (canned or frozen)
- 1/4 cup red pepper (finely chopped)
- 1/4 cup black beans
- 1/4 cup shredded chicken
- 3 tbsp scallions (sliced)
- 1/2 jalapeno deseeded or 1 small thai chili seeds scraped out (minced)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 oz cream cheese (half a block)
- 3-4 tbsp milk
- olive oil for cooking and spraying/brushing on the rolls
- 3 tbsp flour + 2 tbsp water
Instructions
- 1
Sauté the jalapenos and peppers in a tbsp of oil, then add the black beans and corn followed by the spices and then the cream cheese
- 2
Mix well to make sure the cream cheese melts and stir in the chicken
- 3
Add milk to adjust consistency - mixture will be thick
- 4
Stir in scallions and let it come to room temperature
- 5
Once cooled then form spring rolls (see post)
- 6
Use the flour/water paste to seal the edges if you aren't air frying
- 7
Spray the rolls with oil and air fry at 390F for 4 minutes on each side