Shelly's Recipe

MEXICAN EGG ROLLS

Category: Deep Fried

1 cup shredded Monterey Jack Cheese
1 cup finely chopped cooked chicken or left over turkey
1 can black beans, drained and rinsed
1/2 red bell pepper, finely chopped
3 or 4 green onions, finely chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder or 1 clove pressed
1 pkg egg roll wrappers
oil

Dipping sauce
1 cup sour cream
1 cup salsa
1/4 cup chopped cilantro (optional)

Combine all for egg rolls in a large bowl. Brush the egg roll wrappers with a little water or butter.

Fill with 1-2 tbsp of filling, spread diagonally from corner to corner, leaving about 1 inch on each end. Fold in diagonal corners and roll up. Seal edges.

Heat oil in the Family skillet to 350 . Add egg rolls. Cook frequently until golden brown and crispy (3-5 minutes) Drain.

Serve egg rolls whole or cut in half on the diagonal, with the sour cream/salsa mixture for dipping.