A Tex-Mex appetizer loaded with chicken, black beans, spinach, corn, and plenty of cheesy goodness stuffed in a crispy egg roll.
Ingredients
4 tbsp. vegetable oil
1 cup vegetable oil, for frying
1 skinless, boneless chicken breast, cooked and cubed
15.25 oz can whole kernel corn, drained
15.25 oz can black beans, drain and rinse
½ cup red pepper, chopped small
¼ cup sliced spring onions
2 garlic cloves, minced
½ cup chopped frozen spinach, thawed and squeeze out the water
¼ cup diced jalapeño pepper
1 tbsp cumin
2 tsp chili powder
1 tsp. pepper
½ tsp salt
1 cup Mexican cheese, shredded
1 package egg roll wrappers (25 count)
DIPPING SAUCE
¾ cup Southwest Chipotle Ranch (Hidden Valley)
½ cup Sweet' N Sour Sauce (Kraft)
½ cup sour cream
Instructions
First, season the chicken breast with a little chili powder, cumin, salt, and pepper. Next, using a skillet fry the chicken breast in 2 tablespoons of vegetable oil for 3 to 4 minutes until the juices run clear, as a result, there should be no pink in the chicken. Lastly, allow the chicken to rest for 7 minutes (so the juices may re-circulate throughout the chicken to help it remain moist and tender).
Also, cut the chicken into small pieces. Set aside.
Add last 2 tablespoons of vegetable oil to a medium skillet over medium heat sautè the garlic, jalapeño pepper, spring onion, and red pepper. Sautè the vegetables for 3-4 minutes.
Next add the spinach, corn, black beans, chicken, and remaining chili powder, cumin, pepper to the skillet. Cook the mixture for 5 minutes, until thoroughly blended. Turn off the heat and stir in the Mexican cheese.
Place one egg roll wrapper on a clean flat surface. Next, put approximately 2 tablespoons of the mixture onto the wrapper and roll up according to package directions. Also, seal the edges with a small amount of water.
Repeat the process with the remaining mixture, Filling each of the egg roll wrappers.
Refrigerate the egg rolls for an hour or so before frying. Therefore, it prevents the filling from spilling from the egg roll during frying.
Frying: Add a cup of vegetable oil to a skillet and pan-fry at 350 degrees. Fry three to four egg rolls in a large skillet, however don't overcrowd the skillet that could prevent the egg roll from becoming crisp. Cook for 4 to 5 minutes until golden brown on all sides. Serve with dipping sauce!
Baking: Preheat the oven to 450 degrees and bake the egg rolls for about 15 minutes or until golden brown and slightly crisp. Remove the egg rolls from the oven and serve with dipping sauce. Enjoy!
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/restaurant-quality-southwestern-egg-rolls/