• 3 boneless chicken breasts, cut into small pieces
  • 2 tablespoons olive oil
  • 1 large tomato, seeded and chopped
  • 1 teaspoon garlic powder or 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 package eggroll wrappers (found in your produce section)
  • 1/2 teaspoon dried oregano
  • 3 tablespoons Texas Pete hot sauce

My son Alex is like me. He loves thinking of interesting combinations for new recipes. He used to talk about owning and operating a food truck that specialized in eggrolls — all types of eggrolls. Maybe he would have called it, “This Is How We Roll” or something like that.

Not too long ago our family began ordering these southwestern eggrolls at Tripps. Oh my are they good.

I recently made a bunch of fun appetizers for Alex’s birthday– all of his favorites of course. I knew I had to try to replicate his most-loved app — THE Southwestern Eggroll.

Everyone (and I mean everyone) loved them. I used my easy and delicious (if I do say so myself) recipe for chicken quesadillas. Instead of between two tortillas I placed the filling in the eggroll. I know you didn’t need me to tell you that and most likely I made it more confusing than it needed to be… smile …

It. Was. Glorious, I tell you!

I implore you! Make this for your next party. Make it for dinner with a salad. Make it for a snack. Please just make it.

This really could not be any easier, too!

In a large frying or saute pan, add all (yes all) of the ingredients. Cook until the onions have sweated down and your chicken is cooked. You like things spicy? No problem. Add a little more hot sacue. Less spicy… well, you know what to do.

So, let the mixture cool. Add a little water to a bowl. Remove one wrapper at a time unless that is your whole family is helping you in the kitchen — which would be just divine.

With the point of the wrapper facing you, place a couple of tablespoons of your filling in the middle. Roll just as you would a regular eggroll. Roll once. Turn both the sides in. Roll and then at the end dip your finger in water and wet the last point of the wrapper. Finish rolling and set aside until you fill all of the wrappers.

Fry just a couple at a time in a small pan with just a little oil. You need about 1/2 inch of oil. turn over after a couple of seconds. This does not take long so please don’t walk away.

I served these eggrolls with a spicy buttermilk Ranch dressing. Honesty I just followed the directions on the package of the Hidden Valley Ranch dressing mix. I used buttermilk add then added a few hits of hot sauce — done!

Dip away.

You have my permission.