Southwestern Egg Rolls serves 6
Southwestern Egg Rolls
These chicken egg rolls have the wonderful flavors of Mexican cooking. Enjoy them with guacamole, salsa or any of your favorite condiments.
Ingredients:
2 tablespoons green onion
1-1/2 to 2 tablespoons jalapeno, seeded and diced
1/3 cup fresh (cooked) or frozen (thawed) corn
14.5 ounces black beans rinsed, (or pinto beans)
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon red chili powder
1-1/2 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
1 package egg roll wrappers
2 tablespoons green onion
1-1/2 to 2 tablespoons jalapeno, seeded and diced
1/3 cup fresh (cooked) or frozen (thawed) corn
14.5 ounces black beans rinsed, (or pinto beans)
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon red chili powder
1-1/2 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
1 package egg roll wrappers
Directions:
- Heat a large skillet over medium heat. Add 2 tablespoons water, cook onions and jalapeno until tender.
- Add corn, beans, garlic, cumin, red chili powder, lime juice and cilantro.
- Cook until warm, stirring occasionally. At this point you may refrigerate until ready to use.
- Place one egg roll wrapper diagonally on the counter in front of you.
- Spoon about 1/4 cup of mixture diagonally on an egg roll wrapper.
- Lightly dampen the edges of the egg roll wrapper with water.
- Roll wrapper over mixture, then fold ends in and continue rolling wrapper until the edge is folded under.
- Press edges to seal wrapper.
- Continue until all egg roll wrappers are filled and rolled.
- Heat oil in skillet until hot.
- Fry egg rolls in the hot oil turning until each side is golden, about 4-6 minutes.
Calories 282, Fat 1.5, Cholesterol 0mg, Sodium 276mg
Carbohydrates 61g, Fiber 8.9g, Protein 16g
Carbohydrates 61g, Fiber 8.9g, Protein 16g
