Southwestern Egg Rolls
This is a very tasty item. Make small ones for hors d’oeuvres or larger ones for appetizers or as a side to a Tex-Mex dinner.
Ingredients
Filling
- 1 cup Black Beans
- ½ cup Corn (using leftover grilled corn on the cob is best but canned or frozen is fine)
- ½ cup Cooked Rice (prepared separately; white rice is okay but brown is better in this dish)
- ¼ cup Fresh Chopped Cilantro
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Cumin
- 2 tbsp Hot Sauce
- 3 tbsp Hellmann's Mayonnaise
- 1 cup Diced Grilled Chicken or Thinly Sliced Grilled Steak (optional)
Assembly
- Egg Roll Wrappers (store-bought)
- Egg White Wash (or just water)
Sauce
- 1 cup Sour Cream
- ½ cup Additional Hellmann's Mayonnaise
- ¼ cup Additional Chopped Cilantro
- 2 tbsp Lime Juice
Instructions
Filling
- Combine Black Beans, Corn, Cooked Rice, Cilantro, Onion Powder, Garlic Powder, Cumin, Hot Sauce, Mayonnaise and optional Grilled Chicken or Grilled Steak and mix well.
Assembly
- Take a wonton wrapper and brush with Egg White Wash (or just water). Place filling on lower portion of wrapper and roll (fold in sides to secure filling before finishing to roll).
- Deep fry until golden. Serve with sauce.
Sauce
- Mix together Sour Cream, Additional Mayonnaise, Additional Cilantro and Lime Juice.
