Grant's Southwest Shrimp Egg Rolls:
1 tablespoon vegetable oil
4 tablespoons diced red bell pepper
4 tablespoons diced green onion
2/3 cup canned corn, rinsed and drained
2/3 cup canned black beans, rinsed and drained
2 tablespoons fresh spinach, thinly sliced
6 tablespoons Pico de Gallo (See Recipe on web site)
2 tablespoons chives
1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon cayenne pepper
8oz cup shredded Monterey Jack cheese
ten egg roll wrappers
Sautee your shrimp with butter and cumin until done over medium high heat.
While sauteing your shrimp, on the stove top in a large skillet sauté the red bell pepper and green onions for 8 minutes on medium high heat. Once tender fold in the Pico de Gallo, corn, black beans, shrimp, and spinach. Sprinkle the mixture with cumin, cayenne pepper, and garlic powder. Cook for an addition minutes. Add the shredded Jack cheese and fold until melted.
Take you wrappers Take a 1/3 cup of the mixture and place on the wrap and fold the ends towards the center and wrap. Repeat this method for the remainder of the egg roll mixture. Place the egg rolls in the freezer overnight.
Take your frozen egg rolls and place in 370 degree oil for 6 minutes or until golden brown. Serve with Ranch and enjoy.