SOUTHWEST EGGROLLS May 28 Written By Eleanor Debel PrintCHILIS SOUTHWEST EGGROLLS Yield 4-6Prep time10 MinCook time10 MinTotal time20 Min Ingredients 1 red bell pepper, finely diced 1 cup frozen corn kernels 1 cup black beans, drained and rinsed 1 lb fully cooked and seasoned chicken tenders, finely chopped 3 Tbsp chopped cilantro 1 cup shredded chipotle cheddar, pepper jack or cheese of choice 1 package egg roll wrappers Frying oil Avocado ranch or sour cream for serving InstructionsHeat a large saute pan over medium high heat and add the finely diced bell peppers and a very light coating of cooking spray. Add the corn kernels and black beans and cook, stirring occasionally until the corn is fully thawed and the peppers are slightly softened, about 3-4 minutes. Transfer the corn and pepper mixture to a large bowl and let cool to room temperature. Once cooled, add the chopped chicken, chopped cilantro and grated cheese to the mixture and toss to combine everything together. Season with salt and pepper to taste. To assemble: Take one egg roll wrapper on a flat surface and place it so one pointed edge is facing you and it’s in a diamond formation, place about 2 heaping Tablespoons of the chicken and corn mixture into the center of the wrapper. Fold the bottom corner up over the filling and tuck it slightly to contain, then fold in each side and roll the whole thing up into a tiny burrito/egg roll package. You can use a little water or egg on the edges to help seal if the wrapper is not sticking together. Repeat this process with all the wrappers and filling. Fry in oil preheated to 350 F for 6-8 minutes, until golden brown and crispy. Serve with avocado ranch or dipping sauce of choice and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickeneasytechnique Eleanor Debel
SOUTHWEST EGGROLLS May 28 Written By Eleanor Debel PrintCHILIS SOUTHWEST EGGROLLS Yield 4-6Prep time10 MinCook time10 MinTotal time20 Min Ingredients 1 red bell pepper, finely diced 1 cup frozen corn kernels 1 cup black beans, drained and rinsed 1 lb fully cooked and seasoned chicken tenders, finely chopped 3 Tbsp chopped cilantro 1 cup shredded chipotle cheddar, pepper jack or cheese of choice 1 package egg roll wrappers Frying oil Avocado ranch or sour cream for serving InstructionsHeat a large saute pan over medium high heat and add the finely diced bell peppers and a very light coating of cooking spray. Add the corn kernels and black beans and cook, stirring occasionally until the corn is fully thawed and the peppers are slightly softened, about 3-4 minutes. Transfer the corn and pepper mixture to a large bowl and let cool to room temperature. Once cooled, add the chopped chicken, chopped cilantro and grated cheese to the mixture and toss to combine everything together. Season with salt and pepper to taste. To assemble: Take one egg roll wrapper on a flat surface and place it so one pointed edge is facing you and it’s in a diamond formation, place about 2 heaping Tablespoons of the chicken and corn mixture into the center of the wrapper. Fold the bottom corner up over the filling and tuck it slightly to contain, then fold in each side and roll the whole thing up into a tiny burrito/egg roll package. You can use a little water or egg on the edges to help seal if the wrapper is not sticking together. Repeat this process with all the wrappers and filling. Fry in oil preheated to 350 F for 6-8 minutes, until golden brown and crispy. Serve with avocado ranch or dipping sauce of choice and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickeneasytechnique Eleanor Debel
