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Southwestern Eggroll

Category: Appetizers

Username: Iona Trailer

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Southwestern Eggroll
Southwestern Eggroll

Another twist on the classic


6 eggroll skins
4 ounces cooked small pieces chicken
1/2 can black beans drained and rinsed
1/2 box spinach cut into pieces
1 cup sweet corn frozen
1/2 block shredded pepper jack cheese
1/2 Tablespoons of cumin and chili powder
oil for frying

Cook chicken, corn, and Spinach cool and place in mixing bowl.
Add black beans and spices, mix all ingredients together.
Let sit to let flavors meld together.
Add shredded cheese and mix.
Singularly take eggroll skin and add 1/3 cup to center of skin.
Roll up bottom and then sides, moisten fingertips with water and brush on top and fold over to seal.
Heat oil in wok or deep pan and submerge one eggroll at a time.
Cook till golden you may have to flip to insure even frying.
Serve with crema and ENJOY



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