{stacia's southwestern egg rolls}
1 can Corn (drained)
1 can black beans (drained)
1/2 bunch cilantro
Juice from 1 lime
1 1/2 cup of chopped spinach
1 tsp minced garlic
2 medium sized chicken breast...cooked, finely chopped
1 1/2 to 2 cups shredded cheese, mexican mix
Spices : I don't have exact amount, but will guestimate. (I usually mix all the spices, garlic, lime and cilantro in a little olive oil (about 2-3 Tbs) first so that it brings their flavor out more.)
1 can black beans (drained)
1/2 bunch cilantro
Juice from 1 lime
1 1/2 cup of chopped spinach
1 tsp minced garlic
2 medium sized chicken breast...cooked, finely chopped
1 1/2 to 2 cups shredded cheese, mexican mix
Spices : I don't have exact amount, but will guestimate. (I usually mix all the spices, garlic, lime and cilantro in a little olive oil (about 2-3 Tbs) first so that it brings their flavor out more.)
Cumin about 1/2 tsp to 3/4 tsp
Chili powder about 1/2 to 3/4 tsp
Salt to taste
Pepper to taste
Cracked red pepper or cayenne pepper to desired spiciness
1 packet of 20 egg roll wraps.
Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.
Deep fry in oil.
Serve with Ranch Dressing, spiced with a little hot sauce
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