Lemon Poppy Seed Pound Cake

Wednesday, September 28, 2011

South West Egg Roll

Submitted by Lisa

This is a combination of recipes I have seen over the years.  I basically make it with what ever I have on hand at the time.  The kids love any type of egg roll I make...I think because they can "grab and go" with it.  I never have left overs of these for long.


2 cups cooked chicken, shredded or chopped
1 medium green bell pepper diced small
1/2 small onion diced small
1 can black beans rinsed
1 can corn
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 tsp salt

1 pkg egg roll wrappers

dipping sauce:
1/4 c avacado
1/4 c mayo
1/4 c sour cream
1/2 tsp dill
1/4 tsp garlic powder
1/4 tsp onion powder
dash of milk

Quickly saute the pepper, onions and spices until slightly tender.  Stir in the chicken and corn and beans.  When well mixed and warmed through, set aside to cool a bit.

Set up your work station.  You need a whisked egg in a cup to brush on the edges of the egg roll wrapper.  Put a spoon full of the filling off center of the wrapper and roll up starting at the corner, folding in the side corners as you go.

Set the rolled wrappers on a dry non stick surface not touching each other.

Fry in shallow oil until golden brown.

For the sauce, mix all the ingredients together and serve with the egg rolls.

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