Southwest Egg rolls and cool avocado Dip

Wow! I thought the wing back roll ups were the only egg rolls I would ever love boy was I wrong! These are amazing! I would have preferred the salad with less black beans. These did not last a whole week due to my husband constantly eating them :). I think I will cut both recipes in half next time because it made way too much.

Southwest egg rolls

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 beans rinsed and drained ( I soaked fresh black beans and cooked them)

5 green onions chopped

1/4 cup minced fresh cilantro

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon grated lime peel

1/4 teaspoon cayenne pepper

20 egg roll wrappers

oil for deep fat frying


1 cup ranch salad dressing

1 medium ripe Avocado, peeled and mashed

1 tablespoon minced fresh cilantro

1 teaspoon grated lime peel

1. In a large bowl, combine first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. Keep remaining wrappers covered with a damp paper towel until ready to use. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

2. In an electric skillet or deep fat fryer heat oil 375. Fry egg rolls a few at a time for 2 minutes on each side or until golden brown. Drain on paper towels.

3. Meanwhile,  combine the dip ingredients. Serve with the egg rolls.

Corn and Black bean Salad

1 can of whole kernel corn drained

1 can black beans, rinsed and drained

1 medium sweet red pepper chopped

1 medium tomato seeded and chopped

6 green onions chopped

1/2 cup chopped red onion

1 jalapeno pepper seeded and finely chopped , optional

1 garlic clove minced

3/4 cup Italian salad dressing

1 tablespoon minced fresh cilantro

1 tablespoon lime or lemon juice

3/4 teaspoon hot pepper sauce

1/2 teaspoon chili powder

1. In a large bowl combine the first 8 ingredients. In a small bowl combine the salad dressing, cilantro, lime juice, hot pepper sauce adn chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or over night. Serve with a slotted spoon.



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