These are so delicious! Thanks for another great recipe Stefany!
Southwest Egg Rolls
2-1/2 cups shredded cooked chicken
1-1/2 cups (6 ounces) shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon lime juice
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep-fat frying
Avacado Dip
1 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel or 1 tsp lime juice
Directions:
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce)
This looks really good. So good that I think I will give egg rolls another try. Hopefully with all my digits attached! :)
ReplyDeleteHey Cam - these look good. A nice alternative that we love is wrapping the filling in small four tortillas, coating them with cooking spray, and cooking them for 10 minutes, each side at 425. They get nice and crisp and it saves on the time and calories of frying!
ReplyDelete