Today’s recipe for Mexican Egg Rolls once again comes from the brand new Fix-It and Forget-It cookbook, The All-American Rotisserie Chicken Dinner. It’s a fun recipe that would make a unique dinner or a great appetizer or snack. You might even try cooking these in your air fryer instead of pan-frying them in oil! If you do, please let me know how they turn out!
Mexican Egg Rolls
Makes 18 egg rolls
Prep. Time: 35–40 minutes
Cooking Time: 5 minutes/batch; about 20 minutes total
2½ cups shredded rotisserie chicken meat
1½ cups (6-oz.) shredded Mexican cheese blend
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
5 green onions, chopped
¼ cup minced fresh cilantro
1 tsp. salt
1 tsp. ground cumin
1 tsp. grated lime peel
¼ tsp. cayenne powder
1 (1-lb.) package egg roll wrappers
oil for deep-fat frying
1. In large bowl, combine chicken, cheese, corn, beans, onions, cilantro, salt, cumin, lime peel, and cayenne.
2. Place ¼ cup of mixture in center of one egg roll wrapper. (Keep remaining wrappers covered with damp paper towel until ready to use.)
3. Fold bottom corner over filling. Fold sides toward the center over filling. Moisten remaining corner with water. Roll up tightly to seal. Repeat with each wrapper.
4. In electric skillet or deep-fat fryer, heat oil to 375°F. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown.
5. Drain on paper towels.
1. Keep finished egg rolls warm in a covered dish until ready to serve.
2. Serve with salsa and/or sour cream as dipping sauces.