Southwest Egg Rolls
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
30 rolls
- Serves:
- 30
ingredients
- 2-3 large chicken breasts
- 28.34 g package taco seasoning
- 326.01 g can black beans
- 473.18 ml cooked spanish rice
- 170.09 g can corn
- 326.01 g can tomatoes and green chilies (optional) or 326.01 g can salsa (optional)
- 30 egg roll wraps
- Crisco
- 453.59 g package of shredded cheese, i like sharp cheddar cheese
- salsa or guacamole
directions
- cook your chicken breasts whole (boil, bake or fry).
- cook your spanish rice.
- cut up cooked chicken breasts against the grain to shred it.
- put chicken in pan with taco seasoning cook as directed on packet.
- in a big mixing bowl combine chicken, cheese, cooked rice, black beans, and corn.
- heat crisco over med-high heat.
- wrap mixed food in egg roll wrapper.
- fry until golden brown. the only thing you are cooking is the outside, the inside is already cooked.
- serve with dipping sauces for appetizer or main dish.
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Reviews
-
I liked the combination of ingredients and was happy with the overall flavor. However, the recipe instructions are lacking and might be confusing for a beginner cook so my star rating reflects that. The directions don't mention where to add the rotel/ salsa. I used rotel tomatoes and utilized the juice as part of the required liquid in the taco seasoning. I also added chopped green onions and cilantro.