I saw this innovative appetizer idea at Annie’s Eats delicious site. Since I rarely serve appetizers, I decided to make it a main dish to serve for dinner. It’s a delicious fusion of Southwest and Asian cuisines that is baked and not fried.
An easy recipe to throw together at the last minute and have on the table in 20 minutes. I added some shredded chicken breast, you could buy a rotisserie chicken and shredded it, or do as I did and just quickly grill one large chicken breast in a grill pan on the stove.
We all loved this meal and look forward to having it again. What’s not to love about a spicy, cheesy filling all wrapped up in a thin crispy shell.
- 1 cup shredded, cooked chicken breast
- 2 cups frozen corn, thawed
- 1 (15 oz.) can black beans, rinsed and drained
- 2 cups shredded Mexican cheese blend (I used a cheddar/jack blend)
- 1 (4 oz.) can diced green chiles, drained
- 4 green onions, chopped
- 1 tsp. ground cumin
- ½ tsp. chili powder
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 1 package egg roll wrappers (about 24 total)
- In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
- Preheat the oven to 425? F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.