Southwestern Egg Rolls | Gluten-Free
This is a gluten-free copycat recipe for the Southwestern Egg Rolls from Chili's appetizer menu made with goat's milk Pepper Jack cheese!
Ingredients
Southwestern Egg Roll Filling
- 4 oz pimentos, rinsed and minced
- 1 cup frozen organic sweet corn kernels, thawed
- 1 ½ cups homemade organic black beans, rinsed and drained
- ⅓ cup frozen spinach, thawed and drained
- 3 tbsp pickled jalapeños, chopped
- 1 cup goat's milk Pepper Jack cheese, grated
- 2 green onions, chopped
- salt and pepper
Gluten-Free Dough
- 1 ½ cup white rice flour
- ¾ cup tapioca flour
- 3 tbsp potato starch
- 3 tbsp potato flour
- 4 tsp guar gum
- 1 ½ tsp baking powder
- ¾ tsp pink Himilayan/iodized salt blend
- 4 ½ tbsp fair trade organic vegetable shortening
- 1 ½ cup warm filtered water
Avocado Ranch Dressing
- 1 small avocado
- 2-3 tbsp goat's milk yogurt
- 1 tsp Ranch spice blend
- Splash of lime juice
Instructions
First pull out the frozen veggies, rinse and let them thaw. Mix together the ingredients for the Southwestern filling and set aside.
Next make the tortilla dough. Mix together all the dry ingredients in a mixer with a paddle. Add in the vegetable shortening and blend at slow speed for a minute or so. Slowly pour in the warm water and blend until a nice soft dough forms. You should be able to make it into a large ball of dough.
Tear off a handful of the dough (slightly bigger than a golf ball) and roll into balls. Between sheets of parchment paper, press out the balls in a tortilla press. Then use a rolling pin to thin out the tortilla and spread it out into an oval. Add filling and then fold the edges over the filling. Work with the dough to seal the edges around the filling.
In a small skillet, heat the coconut oil and olive oil over medium high heat. Place two egg rolls in the skillet and fry for about 6 minutes, flipping once, until golden brown. Drain on a paper towel.
Mix together the ingredients to make the avocado Ranch dip and serve with the Southwestern egg rolls.