SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP

April Alvarez

By
@peaches58

was given this recipe by someone at work.

Rating:
★★★★★ 2 votes
Comments:
Serves:
20 rolls
Prep:
35 Min
Cook:
5 Min

Ingredients

2 1/2 c
shredded cooked chicken
1 1/2 c
shredded mexican cheese blend
2/3 c
frozen corn, thawed
2/3 c
canned black bean, rinsed and drained
5
green onions, chopped
1/4 c
minced fresh chopped cilantro
1 tsp
salt
1 tsp
ground cumin
1 tsp
grated lime peel
1/4 tsp
cayenne pepper
20
egg roll wrappers
oil for frying

DIP:

1 c
ranch dressing
1 medium
ripe avocado, peeled and mashed
1 Tbsp
minced fresh cilantro
1 tsp
grated lime peel

Step-By-Step

1In large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of an egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water, roll up tightly to seal. Repeat.
2In a 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 well on paper towels.
3While egg rolls are cooking mix all dip ingredients in small bowl and serve, this make 1 1/2 cup of dip so if not enough you can double the recipe.

About this Recipe

Course/Dish: Meat Appetizers