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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.
Print Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Course Hors d'oeuvre
Servings 8

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.
Keyword Egg Rolls, Southwestern