Okay, I had them last night, and not wanting to shell $6 for another plate when I can make my own, I need a recipe. Anyone have one for the rolls or ranch dip?
Thanks!
here
.;).
From a look at their menu page I can give you this portion of the recipe;
Now, what I need from you, since I’m a few thousand miles from San Antonio, is a more detailed description of the item under discussion. Some questions:
[li] Were they wrapped in a conventional eggroll wrapper?[/li]
[li] Was there any sort of sauce inside the roll?[/li]
[li] What sort of flavor did the chicken have?[/li]
[li] Were there red and green Jalapeño peppers?[/li] (Or just red bell pepper and Jalapeño peppers.)
[li] Were the other filling ingredients crunchy or fully cooked?[/li]
[li] Does anyone at the restaurant bother to proofread their website?[/li]Here is an ersatz recipe for you to try:
Southwestern Spring Rolls
Ingredients:
2-4 Cups Vegetable or peanut oil
2 Ears of cooked corn (or one small 6-8 oz can)
1 Lb Roasted chicken breast or thigh meat
1 Bunch Spinach
1 Cup Cooked black beans
1 Red bell pepper
1 Package pasta style eggroll wrappers
1-2 Jalapeño chiles
¾ Cup Grated Monterey Jack cheese
Preparation:
[li] Roast a chicken using a dry rub of sugar, salt, pepper plus garlic, onion and chili powder.[/li] (Chicken thighs may be substituted.)
[li] Cook some rinsed and picked over black beans in just enough salted water or chicken stock to cover them.[/li]
[li] Shave the kernels off a cob or two of corn.[/li] (Or use a tin of drained, cooked corn, not creamed. I recommend Green Giant Niblets.)
[li] Remove the ribs and seeds from one red bell pepper and one or two green Jalapeño chiles.[/li]
[li] Carefully wash the spinach removing the stems and any wilted or blemished leaves.[/li]
[li] Saute the spinach, peppers and corn lightly in a teaspoon of vegetable oil.[/li]
[li] Once the spinach has wilted, remove from heat and allow to cool.[/li]
[li] Bone out the roasted chicken and allow to cool.[/li]
[li] Once the beans are tender, remove from heat, drain off any liquid and allow to cool.[/li]
[li] Shred the chicken into small pieces.[/li]
[li] Mix the vegetables, beans and chicken thoroughly[/li]
[li] Lay an eggroll wrapper flat on a cutting board.[/li]
[li] Spoon two tablespoons of the mix along the middle three inches of the wider front edge of the wrapper.[/li](leave about ½" of bare wrapper at each end.)
[li] Sprinkle a teaspoon of grated cheese over the mixture.[/li]
[li] Fold over the wrapper one turn to cover the mixture.[/li]
[li] Fold up the sides onto the wrapper like a small burrito[/li]
[li] Roll all the way up and use a small dab of water to seal the edge shut.[/li]
[li] Deep fry the finished spring rolls in very hot oil and drain on paper towels.[/li]
[li] Keep on a warm plate in the oven untill all the rolls are ready.[/li]
Southwestern Ranch Dressing
Ingredients:
1 Cup Buttermilk
1 Plain yogurt
¼ Cup Best Food’s Mayonnaise
2 Tsp Sugar
1½ Tsp Dried dill weed
¾ Tsp Onion powder
½ Tsp Dried basil leaves
½ Tsp Ground black pepper
¼ Tsp Salt
Preparation:
Combine all wet ingredients and whisk until smooth. Temper the Mayonnaise by adding the buttermilk to it very slowly before slowly working the thinned Mayonnaise into the yogurt. Use a high quality yogurt like Pavel’s for the best results.
Add all of the dry ingredients and mix thoroughly. Refrigerate for one or two hours and allow the flavors to marry up. The dressing can be made the day before to save time.
To adjust the ranch dressing over to a Southwestern style add some minced Jalapeño chiles to the mixture. A small amount of mild chile powder and lime juice may be added as well.
That sounds like an excellent recipe, I will try it.
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I think they were, they were long like an egg roll.
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Nope, just the filling.
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It kinda blended in with the other flavors, sorta hard to tell.
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I think just green ones.
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The filling was moist and warm, and mushy. But in a good way.