MEXICAN EGG ROLLS

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Mexican Egg Rolls image

Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!

Provided by startnover

Categories     Lunch/Snacks

Time 13m

Yield 1 batch

Number Of Ingredients 13

2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
2 cups monterey jack cheese or 2 cups Mexican blend cheese, shredded
1 (15 ounce) can drained black beans
2 cups frozen sweet corn (unthawed and drained of liquid)
1/2 chopped sweet red pepper
4 -5 diced green onions
2 minced fresh garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin (can put 1/2 t more if desired)
1 (16 ounce) package egg roll wraps
oil (for frying)

Steps:

  • Chop the chicken into small dices.
  • Mix all ingredients together.
  • Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
  • Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
  • Make sure the flap is sealed to keep the filling inside.
  • Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
  • Cut diagonally and serve with guacamole and sour cream.

Nutrition Facts : Calories 3110.6, Fat 82.2, SaturatedFat 45.5, Cholesterol 242, Sodium 5031.6, Carbohydrate 462.4, Fiber 50.2, Sugar 18.8, Protein 146.2

*** Explore more Mexican Egg Rolls Recipes »

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