I made these egg rolls as part of my Super Bowl menu. So as you can see, I’m a couple weeks late posting this recipe.
I have no excuse for this. Actually, I could come up with a number of excuses, but none of them are any good….unlike these egg rolls.
These egg rolls have a south-west, tex mex spin and are simply delicious.
Tex Mex Egg Rolls (makes about 20 egg rolls)
Ingredients:
- 1 lb cooked chicken (any kind is fine, I used ground chicken)
- 1/2 red onion, diced
- 1 can corn
- 1 can black beans
- 2-3 chipotle chilies in adobo, diced
- 1 bunch of cilantro, chopped
- 1 green onion, diced
- 2 avocados, chopped
- egg roll wrappers
- Canola oil, for frying
Place all ingredients into a bowl, except the avocados, egg, and of course the wrappers. Toss them together to get them good and mixed. Add the avocados and gently mix them in. You will have a mixture that looks something like this:
Next fill up your wrapper! Keep you beaten egg and a pastry brush next to your work station to seal the edges. Add about 1/3 cup filling to each wrapper. Add it to the bottom half of the wrapper. Fold the bottom half of the wrapper up over the mix and pull back just a bit to make the mixture nice and snug inside. Brush the exposed edges with the beaten egg and fold the sides in. Roll the side with the mixture up towards the top, enclosing the roll. Set aside and repeat until you have used up all the filling and or wrappers. (Side note: if you have extra filling it makes great tacos and omelette filling.)
Preheat oil over medium-high heat. Everything in the egg roll is cooked so you are just frying the outside. Add enough oil to come at least half way up the egg roll. When the oil is ready for frying carefully add the rolls into the oil and fry until golden brown, about 3 minutes per side.
Place the egg rolls on a tray lined with paper towels to absorb the extra oil. Serve with a sauce of your choice (I prefer a teriyaki sauce, but you could also do a sour cream based sauce).
Allow to cool for a few minutes so you don’t burn you hands or mouth and enjoy!
By the way, in case you were wondering, you can also brush the rolled egg rolls with the egg wash and place in an oven at about 375-400 degrees. Bake for a few minutes until golden brown, flip and bake for a few more minutes. The baked egg rolls are good, but I wouldn’t suggest testing this after making some fried (like I did). Either fry them all or bake them all. That way if you eat a baked one after you eat a fried one you won’t be thinking about how it’s better for you, you’ll just be thinking about how the fried one really is better.
However you decide to make them I hope you enjoy them!
