My son planned to have friends over for a movie night recently. I planned to serve Fried Mozzarella & Pepperoni Sticks so I bought a couple of packages of egg roll wrappers to use. As it turned out, we FINALLY got some wintry weather. With bad roads, movie night was cancelled and I was left with two packages of egg rolls.
I did make some of those mozzarella & pepperoni sticks for the four of us while we watched an old movie, but what to do with so many egg rolls? Well, I’ve made up two things this week that I will definitely be doing again. I made these with a southwest chicken theme and another with a Big Mac theme. Sounds strange, but it was really good. Recipe will be forthcoming (if the pictures turn out). I’ve pretty much decided that any filling you like on a sandwich turns out even better in a piece of fried dough!
- 3 cups chicken, cooked and shredded
- 1 can black beans, rinsed & drained
- 1 can whole kernel corn, drained
- 2 cloves minced garlic
- 1/2 cup onion, finely chopped
- 1/2 cup red pepper (I used jarred roasted red pepper)
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1/2 teaspoon black pepper
- Salt to taste
- 2 cups shredded cheese (I used cheddar/Monterrey Jack mix)
- Egg roll wrappers
- Oil for frying
- Garnishes for serving: salsa, sour cream, green onion, cilantro, more cheese
Saute onions and peppers in a small skillet with 1-2 tablespoons of oil until softened.
Add garlic, cooking about 2 minutes longer.
In bowl, combine cooked vegetables with chicken, beans, corn, seasonings and cheese.
Put chicken mixture in the center of the egg roll on the diagonal. (This is the easiest for rolling it up).
Dipping your finger in water, moisten the edges of the egg roll wrapper. This will serve as the “glue” to hold it together.
Tuck the short corner ends in and start tightly wrapping the egg roll until it is completely wrapped. Be sure each open area is tightly sealed so that filling doesn’t escape.
Heat oil until it it medium hot. (If oil gets too hot, they will burn on the outside and be cold on the inside).
Fry egg rolls just a few at a time, careful not to overcrowd.
Turn as they turn golden brown. Remove from oil and drain on paper towel.
Serve with any garnishes you like.