Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Chicken and Black Bean Egg Rolls

by Danica Waters

Ahhh…  Just in time for Cinco de Mayo and the onset of lots of summertime bashes, this is party food at its finest.  Adapted from a recipe I found a few years back in a Christmas issue of Paula Deen’s, these egg-rolls are an over- the- top crowd-pleaser.  They are easy on the host(ess), as well; you can make the egg rolls ahead of time and reheat them to perfection before serving.  Because deep-frying is a bit time consuming, I try to make a few batches at a time and freeze them for use later on.  Easily served with minimal muss and fuss, they feed a crowd as an appetizer or several folks as an entree, and they taste absolutely DIVINE.

Chicken and Black Bean Egg Rolls

1 Tbsp vegetable oil

1 onion, chopped fine

3 C chopped cooked chicken (thighs work well)

1 ear fresh corn, kernels cut from the cob

1 – 15-oz can black beans, drained

1 small can green chiles

1 C salsa verde

3 Tbsp chopped fresh cilantro

3 tsp chili powder (I used green chile powder, but red will work fine)

2 tsp whole cumin seed

1/4 tsp ground red pepper

1 C shredded Monterrey Jack Cheese

1 C shredded Cheddar Cheese

1 – 8 oz package cream cheese, softened

2 – 16 oz packages egg roll wrappers

Oil for frying (Peanut oil recommended)

Salsa and Sour Cream for garnish (Optional)

In a large skillet, heat vegetable oil over medium heat.  Add onion, and cook until softened and translucent.  Add cumin seed and cook about a minute to infuse the flavors.  Add chicken, corn kernels, black beans, cilantro, green chiles, chili powder, and red pepper;  cook, stirring frequently, about 5 minutes.  Add cheeses and cream cheese and stir til melted and thoroughly combined.

Spoon about 3 Tbsp chicken mixture into the center of each egg roll wrapper.  Fold the top corner of each wrapper over filling, tucking the tip under filling.  Fold left and right corners over filling, and lightly brush remaining corner with water.  Roll filled end towards remaining corner, and gently press to seal.

In a large Dutch oven or deep fat fryer, pour oil to a depth of 4 inches.  Heat over medium heat to 350 degrees F.  Fry egg rolls, in batches, 5-6 minutes or until golden brown.  Drain on paper towels.  Serve with your choice of salsas and sour cream.

Note:  To reheat after freezing, simply place egg rolls on baking sheet in a 350 degree F oven for 15 – 20 minutes, turning once, or until they’re crispy.

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Posted in Allspice Chronicles and Appetizer and Appetizers and Desserts and Cinco de Mayo and Danica Waters and Entrees and Holidays and Mexican Food and Paula Deen by danica on April 30th, 2011 at 8:34 pm.

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