Santa Fe Chicken Egg Rolls

Monday, August 17, 2009

Here is another recipe I recreated from a restaurant. The combination of black beans and corn are very pleasing to the palate. This recipe makes six egg rolls - you can easily double or triple.

Santa Fe Chicken Egg Rolls

1 c. cooked and shredded chicken
1 tbsp. butter
1/4 c. black beans
1/4 c. frozen corn

1 package egg rolls
Shredded Cheddar Cheese

Shred cooked chicken. Melt butter over low heat in small pot. Add chicken, beans and corn. Cook on low for about 5 minutes or until corn has thawed.

Take 1 egg roll wrapper and place on dry cutting board. Wet boarder of wrapper with a little water. Put 2 tbsp of filling on wrapper and add 1 tbsp of cheddar cheese. Wrap egg roll according to instructions.

Deep fry egg roll in oil until golden brown on all sides. Drain on paper towel. Serve with ranch dressing with some carrots and celery.

Buffalo Chicken Egg Rolls

I love trying to re-create a meal that I've had at a restaurant. These chicken egg rolls are heaven. They are very easy to make and are very yummy. You can either boil a chicken breast with some spices or take the easy way and buy a rotisserie chicken.

Buffalo Chicken Egg Rolls

1 c. cooked and shredded chicken

1 tbsp. butter

1/4 c. Texas Pete Hot Sauce

1/4 c. chopped carrots

1 package egg rolls

Crumbled blue cheese

Shred cooked chicken. Melt butter over low heat in small pot. Add chicken, carrots and hot sauce. Cook on low for about 5 minutes.

Take 1 egg roll wrapper and place on dry cutting board. Wet boarder of wrapper with a little water. Put 2 tbsp of filling on wrapper and add 1 tbsp of blue cheese. Wrap egg roll according to instructions.

Deep fry egg roll in oil until golden brown on all sides. Drain on paper towel. Serve with blue cheese dressing with some carrots and celery.