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Maxwell's Featured Recipe
Golfing Magazine Staff
By Golfing Magazine Staff
Published on 04/27/2011

Maxwell's Featured Recipe
Southwestern Chicken Spring Roll by Chef Emilio Valdez

(This is a lightly spiced chicken, black beans, peppers and cheddar & jack cheese roll)

*Yields 30 spring rolls or 15 servings

3.5 lbs, Chicken Breast
cup, Southwestern Seasoning
3 cups, Mixed Peppers, diced
can, Black Beans (#6-10 can), rinsed
2lbs, Cheddar & Jack Cheese, shredded
2 Eggroll Wrappers, 4x4
2 Eggs, lightly beaten
2 oz, Chipotle Sour Cream Dipping Sauce
15 Green Leafs of Lettuce
Rub chicken with Southwestern seasoning. Grill chicken until it reaches 165°. Let it cool for 15 minutes and dice chicken. In a large mixing bowl mix chicken, peppers, black beans and cheese. Cut eggroll wrapper in 4x4 sections. On each eggroll wrapper, brush the edges with egg wash. Add 5 oz. of chicken mix in center. Start folding from one corner of the eggroll with your thumbs and four fingers, keep folding the other two corners and pressing at the same time to form a cylinder. Fry two chicken rolls until crisp, approximately 5 minutes. Trim and wash green leaf lettuce. On small rectangular plate, place lettuce and chipotle dipping sauce (can use a small dipping cup) in center. Cut two fried chicken rolls into 4 pieces and place pieces on each side of the plate.

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