Southwest Chicken Egg Rolls

This is one of my all-time favorite indulgent recipes! This is my take on a restaurant favorite, and these are just as good. They would be perfect for a Super Bowl party or entertaining in general. A margarita pairs beautifully with these. Your guests or family will be impressed when you serve these delightful bites.

southwest eggroll

Directions

1/2 cup canned corn, drained

1/2 cup black beans, drained

1/2 cup plus 2 tablespoons chunky salsa (a chunky salsa is a MUST)

1 tablespoon mayonnaise

1/2 cup  Campbell’s Fiesta Nacho Cheese Soup

2 cups diced rotisserie chicken, skin removed

3/4 teaspoon cumin seed

3 tablespoons chives

1 tablespoon chopped cilantro (optional)

Egg roll wrappers

Canola or peanut oil

Stir together the first eight ingredients. Add cilantro, if desired. Fill the egg rolls, following  the directions on the back of the egg roll wrapper package on how to roll the egg rolls. Only make about 10 and then start heating the oil. You can make the rest while the oil heats.

Add oil to a large frying pan and heat over medium heat. Do not heat the oil too fast or it will brown the egg rolls.

When they are all assembled, test oil. If it bubbles when you add an egg roll, add egg rolls and fry 2-3 minutes per side or until golden brown.

Drain on paper towels.

Serve with a dipping sauce of equal parts Ranch dressing and Salsa.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s