Make and share this Tex Mex Egg Rolls recipe from Food.com.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 1h5m
Yield 8 appetizer rolls
Number Of Ingredients 23
Steps:
- Season chicken breast with salt and pepper (on both sides).
- Grill for 4 to 5 minutes per side or until done.
- In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat.
- Add the red pepper and onion and sauté for a few minutes, until tender.
- Cut the cooked chicken into small cubes and add it to the pepper and onion mixture.
- Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt.
- Cook 5- 10 minutes more, stirring frequently, until everything is heated throughout.
- Remove pan from heat and add the cheese.
- Stir until the cheese is mixed in well and melted.
- Wrap about ten eggroll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.
- Spoon approximately two tablespoons of the chicken mixture into the center.
- Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight.
- If desired, place a toothpick in it to hold, then arrange on a plate.
- Cover the plate with plastic wrap and freeze for at least 6 hours.
- (or overnight).
- Make the dip by combining all ingredients in a bowl.
- Spoon into container and refrigerate until needed.
- Preheat frying oil to 375 degrees.
- Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown.
- Place on a warm plate lined with paper towels to drain.
- Slice each eggroll diagonally and serve with dipping sauce.
Nutrition Facts : Calories 215.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 17.4, Sodium 436.7, Carbohydrate 24.4, Fiber 1.8, Sugar 0.8, Protein 7
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