southwest egg rolls and cool avocado dip
was given this recipe by someone at work.
prep time
35 Min
cook time
5 Min
method
---
yield
20 rolls
Ingredients
- 2 1/2 cups shredded cooked chicken
- 1 1/2 cups shredded mexican cheese blend
- 2/3 cup frozen corn, thawed
- 2/3 cup canned black bean, rinsed and drained
- 5 - green onions, chopped
- 1/4 cup minced fresh chopped cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon grated lime peel
- 1/4 teaspoon cayenne pepper
- 20 - egg roll wrappers
- - oil for frying
- DIP:
- 1 cup ranch dressing
- 1 medium ripe avocado, peeled and mashed
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated lime peel
How To Make southwest egg rolls and cool avocado dip
-
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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Meat Appetizers
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