South-Western Egg Rolls

Nadine Bailey 

13.5 oz canned Chicken
1 can Corn
1 can Black Beans
1 can Green Chilies
1/4 cup chopped cilantro
3 Roma tomatoes (other tomatoes are usable, but make the mix a little watery)
1 cup sharp cheddar cheese
2 tablespoons chili powder
1 teaspoon oregano (optional)
1-1/2 teaspoons garlic salt


Drain corn and chicken and place in bowl. Drain and rinse black beans, add to bowl. Add green chilies to bowl.

Wash and strip leaves off cilantro stalks, chop and then add to bowl.
Dice tomatoes into 1/4-inch pieces and add to bowl and mix ingredients together.


Stir in cheddar cheese, chili powder, oregano, and salt.

Remove outer package of egg roll wraps. Fill a small bowl with water. Place 2 heaping tablespoons of mix into center of wrap.

Fold one corner of wrap to the center.

Fold in the two opposite corners, leaving the fourth corner open.

Dip finger in water bowl and run along edges of fourth corner, then roll the wrap closed.
Be sure that corners are sealed.



Roll all 20 wraps.

Heat vegetable oil in a skillet to 375-400 F.

Carefully place rolls seam-down into oil. Allow to cook for 2-4 minutes until light brown.

Turn rolls over and cook another 2-4 minutes until golden brown.

Allow excess oil to drip off and place on paper towels or rack.

Serve warm with sour cream or other salad dressing (ranch, bleu cheese).


Yumm!