Mexican Egg Rolls
Source of Recipe
David
List of Ingredients
Mexican Egg Rolls
3/4 cup diced, cooked chicken (1-2 chicken breasts)
1 (16-oz.) can black beans, drained
2 small Roma tomatoes, diced
1 medium onion, diced
Zest of one lime
1/2 cup corn
1/2 cup minced cilantro
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter or margarine
3/4 tsp. cumin
1/2 tsp. chili powder
Egg roll wrappers
Oil (I used peanut oil)
Dipping sauce:
1 cup sour cream
1 garlic clove, minced
Juice of 1 lime
Dash chili powder
1/4 cup minced cilantro
Recipe
Toast cumin and chili powder in dry skillet over medium heat. Set aside.
Combine in a large bowl chicken, drained black beans, diced tomatoes,
diced onion, lime zest, corn, cilantro, minced garlic, salt and pepper. Melt butter; stir in 1 tsp. of toasted cumin-chili powder. Brush spiced butter over the egg roll wrappers and spoon 1-2 Tbsp. of the filling into the center of the wrapper. Fold over corners and roll up. Heat oil in a deep fryer or large skillet to 350 degrees (F); add egg rolls, a few at a time. Cook, turning frequently, until golden brown and crispy, about 3-5 minutes;
drain on paper towels. To make dipping sauce, whisk together sour cream,
garlic, lime juice, remaining cumin-chili powder, and cilantro. Serve egg rolls, sliced in half diagonally, with dipping sauce.
Makes about 16 egg rolls
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