Southwest Egg Rolls & Cool Avocado Dip |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 20 |
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A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.Becky Aylor, Sisters, Oregon Ingredients:
2-1/2 cups shredded cooked chicken |
1-1/2 cups (6 ounces) shredded mexican cheese blend |
2/3 cup frozen corn, thawed |
2/3 cup canned black beans, rinsed and drained |
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 |
dip: |
1 cup ranch salad dressing |
1 medium ripe avocado, peeled and mashed |
1 tablespoon minced fresh cilantro |
1 teaspoon grated lime peel |
Directions:
1. In a large bowl, combine the 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 to 375°.
3. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
4. Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce).
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