Tex- mex Egg Roll is a delicious and easy to cook appetizer. These tastes delicious with the avocado dip.
Ingredients
- 2 cups chicken breasts, cooked and diced
- 1 package egg rolls
- 1/2 yellow onion diced
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon red chilli powder
- 1 cup black beans
- 1 cup corn
- 1 green bell pepper diced
- 1 roma tomato, diced finely and dried on paper towel
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons chopped cilantro
- Oil
- 1/2 teaspoon salt
Instructions
In a skillet, heat oil.
Add chicken, onion, garlic, cumin, chili powder and kosher salt.
Stir and cook for a minute.
Turn off the heat.
- Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
- Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.
- Starting from the bottom left pull corner over the meat, then fold the two sides in.
- Wet the edges and roll tightly.
- Heat oil in a pan for frying.
- Add 3-4 egg rolls in them at once.
- Flip and fry the other side until browned.
- Remove from the oil and place in the kitchen paper towel to absorb oil.
- Serve hot with avocado dip.
- Enjoy!
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