Eggrolls are an Asian dish, right? The Hispanic equivalent is enchiladas or burritos or maybe chimichangas. But what if you put the Hispanic filling in an Asian wrapper?
This recipe has become an extended family favorite. First made by our middle daughter, it is a favorite of her siblings and parents alike.
shredded chicken (I use a 12.5 oz can of chicken, or leftover chopped chicken)
1 can of whole kernel corn, drained
1 can of black beans, drained and rinsed
4 oz of shredded cheddar cheese (half of an 8 oz block of cheese)
1 tsp dried oregano
Mix the first five ingredients in a large bowl.
Place a wonton wrapper on a plate on an angle, like a diamond rather than a square (with points at top and bottom, left and right).
Place a spoonful of the filling in the middle, fold up the bottom point of the wrapper, then the two sides, and roll over to the top point. Use your finger to apply water to the top point and continue rolling it up. I had a small bowl of water on my work area for this purpose. I also pinch together any corners that didn't quite fold up tightly.
It's hard to roll up the wrapper if you put too much filling on it, so experiment until you find the "right" amount.
Heat a skillet with oil, and add a single layer of eggrolls. Brown on one side, turn over and brown the other side, then remove to a paper towel-covered plate to drain. Repeat with remaining eggrolls.
We love them served with a dip of mashed avocado mixed with ranch dressing, but I recently also tried honey mustard and loved that too. How about salsa and sour cream?
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