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Yields:
16
Prep Time:
10 mins
Total Time:
20 mins
Never drive to Chili's just for their delicious egg rolls again. They are so easy to make at home and taste even better.
Now that you're an egg roll master, these Cookie Dough Egg Rolls are next.
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Ingredients
For the egg rolls
- 2 cups
cooked shredded chicken
- 2
tomatoes, chopped
- 1
bell pepper, diced
- 1
jalapeno, minced
- 1
(15-oz.) can black beans, drained and rinsed
- 1 cup
sweet corn
- 1 tsp.
chili powder
- 1 tsp.
cumin
- 1/2 cup
shredded cheddar
- 1/2 cup
shredded Monterey jack
Kosher salt
Freshly ground black pepper
- 16
egg roll wrappers
Vegetable oil, for frying
For the Chipotle dipping sauce
- 1 cup
sour cream
Juice of 1 lime
- 2 tsp.
chipotle powder
Kosher salt
Directions
- Step 1In a large bowl combine chicken, tomatoes, bell pepper, jalapeno, black beans, and corn. Season with chili powder, cumin, salt, and pepper.
- Step 2Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons of chicken mixture in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until filling is all used up.
- Step 3In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until a drop of water bubbles instantly when added to the oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate
- Step 4Make dipping sauce: In a medium bowl combine sour cream, lime juice, and chipotle powder. Season with salt.
- Step 5 Serve egg rolls with chipotle dipping sauce.
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