Ingredients

The following ingredients have 4 Servings
  • 20 egg roll wrappers
  • 15 ounce can black beans (, rinsed and drained)
  • 1 cup corn
  • 1 bell pepper (, diced, any color)
  • 1/4 cup onion (, diced)
  • 1/2 pound boneless skinless chicken breast ((about 1 breast), cooked and chopped small)
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • Oil for pan frying or deep frying ((optional))
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1 bunch fresh cilantro
  • 1/3 cup of your favorite salsa

Instruction

  • Add all of the dipping sauce ingredients to a food processor and blend until smooth. Add more salsa, if needed, to thin the mixture, or to taste. Refrigerate.
  • In a large mixing bowl combine black beans, corn, bell pepper, onion, chicken, garlic powder, chili powder, cumin, and salt and pepper. Taste and add more seasonings if needed, to your liking.
  • Stir in shredded cheese.
  • Open egg roll wrappers and place a damp rag over them to keep them from drying out.
  • Grab one wrapper and place it on your counter with one corner pointing towards you.
  • Place 2-3 tablespoons of filling on the egg roll wrapper.  Take the wrapper end that is pointing towards you and fold it over the filling mixture.  Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end.  You can brush the ends of the wrapper with a little bit of water to help it stick together.
  • Repeat with remaining wrappers and filling.