Ingredients
1tbspcanola oil
2cupschicken breasts,cooked and diced
½onion,yellow, diced
1garlic,clove, minced
1tspcumin
1tspchili powder
½tspkosher salt
1cupblack beans
1cupcorn
1bell pepper,green, diced
1tomato,Roma, diced finely and dried on paper towel
½cupcheddar cheese,shredded
2tbspcilantro,chopped
1pkgegg roll wrappers,24 count
canola oil,for frying
8ozcream cheese
¼cupsour cream
1bunchcilantro
½avocado
Preparation
Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.
Stir and cook for 1 minute before turning off the heat.
Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.
Starting from the bottom left pull corner over the meat, then fold the two sides in.
Wet the edges and roll tightly.
Set a pan to heat with canola oil, about an inch high would do the trick.
Add 3 to 4 egg rolls in them at once.
Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.
