1 package egg roll wrappers
4-5 cups cooked, shredded chicken
2 cups Colby cheese or Mexican blend cheese
3/4 block cream cheese
1/2 cup frozen or canned corn
1 can black beans
1 can Rotel
Jalepeno (diced, pickled – however you like them)
Oil for frying
Ranch, Sour Cream or BBQ sauce for dipping
Yields: about 12-15 eggrolls, depending on how full you stuff them.
Heat oil is a large skillet to about 350 (sizzles when you drop water on it). Cook, season to taste and shred chicken breasts. After shredding, toss them in taco seasoning. You can use any cut of chicken, but we suggest going skinless. Drain black beans. Drain Rotel. Place shredded cheese, shredded chicken, Rotel, black beans, corn, and jalepenos in a bowl. Soften cream cheese (or blend for about 20 seconds with beaters). Place cream cheese in the bowl and mix all ingredients. Spoon out mixture and lay diagonally on egg roll wrapper (as shown in image above). Follow instructions on egg roll package to roll and seal. Place egg rolls in hot oil, turning every 2-3 minutes until golden brown on both sides. If you over-stuff your egg rolls, be sure to leave them in the oil a bit longer so the middles cook as well as the outsides. Dip in ranch dressing, sour cream, salsa, guacamole, BBQ sauce or hot sauce and ENJOY!