2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 cooked chicken breast, finely chopped/shredded. (I had some leftover grilled chicken.)
2 & 1/2 cups shredded Mexican cheese blend
1 small onion, finely chopped (or 1/2 of a large onion)
¼ cup chopped green onion
1 tsp. ground cumin
½ tsp. chili powder
½ tsp. garlic powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
(OR skip the various seasonings- just use Tony Chachere's and season well)
1 package egg roll wrappers (at least 20)
In a large bowl, combine everything but the egg roll wrappers. Mix well.
Lay an egg roll wrapper out on a dry work surface with one of the corners pointing toward you. Place about ¼ cup of the filling in the center. Fold the corner closest to you up over the filling and then pull it back a bit against the filling to make it tight. Take the left and right corners and fold them in toward the center. Continue rolling up. Dip a finger in water and lightly brush on the edge of the free corner so it will stay closed (the water acts like glue). Finish rolling and press to seal closed. Repeat until you are out of filling!
Fry in about an inch and a half of oil over medium high heat. Remove when golden brown.
Dip in ranch or cilantro dressing. (Or make an avocado cilantro ranch dip by adding mashed avocado and chopped cilantro to ranch dressing.)
My husband and I have other eggroll recipes planned! These things are so easy to make! And, if you're missing an ingredient, don't worry about it! Make it your own by changing it up a bit! (We change it every time we make it!)