Chicken
Tex Mex Egg Rolls
Prep
cook
total
Ingredients
- 1 tbsp vegetable oil, plus more for frying
- 2 cups chicken breasts, cooked and diced
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- Spanglish Asadero Carne Asada seasoning
- 1 cup black beans
- 1 cup yellow corn
- 1 green bell pepper, diced
- 1 Roma tomato, diced finely and dried on paper towel
- 1/2 cup shredded taco cheese
- 2 tbsp chopped cilantro
- 1 package egg roll wrappers, 24 count
- Guacamole and Mexican crema for dipping
featured seasoning
Carne Asada
Directions
- Heat a cast iron skillet over high heat and add the vegetable oil, chicken, onion, garlic, and Spanglish Asadero Carne Asada seasoning.
- Stir and cook for about l minute, then turn off the heat.
- Add the corn, black beans, bell pepper, tomato, cheddar cheese, and cilantro. Mix everything together.
- Spoon about 3 tablespoons of the filling into the center of an egg roll wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Lightly wet the edges with water and roll up tightly to seal.
- Pour about an inch of canola oil into a pan and heat to 375°F.
- Carefully add 3-4 egg rolls at a time, making sure not to overcrowd the pan.
- Fry until they're golden brown and crispy on the outside.
- Once done, transfer them to a cooling rack or a brown paper bag to drain any excess oil.
