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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 10 |
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Egg roll wrappers are very thin crepes that become very crisp when filled, rolled, and deep fried. Serve these spicy egg rolls with guacamole mixed with sour cream for a cooling dip. Ingredients:
1 onion, finely chopped |
3 cloves garlic, minced |
2 tablespoons olive oil |
1 (15 ounce) can black beans, rinsed |
2 cups chopped cooked chicken |
1 jalepeno pepper, minced |
1/2 teaspoon cumin |
1 tablespoon chili powder |
1/8 teaspoon cayenne pepper |
1 cup shredded muenster cheese |
20 egg roll wrappers |
3 cups vegetable oil |
Directions:
1. Preheat oven to 250*. In heavy skillet cook onion and garlic in olive oil until tender. Remove from heat and stir in drained black beans, chicken, jalepeno pepper, cumin, chili powder, cayenne pepper, and cheese until blended.
2. Place about 3 tablespoons mixture on 1 egg roll wrapper. Moisten edges of wrapper with water. Roll up wrapper, folding in ends, to form a roll. Repeat with remaining filling and wrappers.
3. In large saucepan, heat oil until a thermometer registers 375*. Fry egg rolls, two at a time, for 5 to 8 minutes, turning once, until crisp and golden brown.
4. Remove and drain on paper towels. Keep warm in 250* oven until all are done. Serve with sour cream, salsa, or ranch salad dressing for dipping.
5. MAKE A HEAD TIP
6. You can make these spicy little egg rolls ahead of time and keep them, tightly covered, in the refrigerator for up to 24 hours. Fry them up as your guests arrive, adding about 2-3 minutes of cooking time because the filling is chilled.
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