Southwest Egg Rolls and Jalapeno Ranch

I first had these at a baby shower and was waiting for the perfect event to make them. They are so yummy and pretty easy to make. The hardest part is locating the egg roll wrappers in the grocery store (they are in the bagged salad area, which makes no sense to me). I used two packages of egg roll wrappers, but one had 20 wrappers and the other 12. The recipe made 26 generously filled egg rolls. YUM!

Next time, I am going to add tomatoes to the mix. I am going to try and think of other yummy things to fill the egg roll wrappers with, the possibilities are endless~



Southwest Egg Rolls

4 chicken breast shredded
1 large can black beans, drained
1 large can corn, drained
1 small onion finely chopped
1 jalapeno seeded and finely chopped
½ bunch of cilantro finely chopped
2 cups Monterey Jack cheese
1 package Egg Roll wrappers

Chicken Prep:
Boil the chicken in water seasoned with chili powder, garlic powder, cumin, salt, pepper, and minced onion. Once the chicken is fully cooked, let it cool and shred it.

Egg Roll Assembly:
Mix the first 7 ingredients. It is easiest to roll the egg roll when the wrapper is turned so it looks like a diamond. Place a heaping teaspoon of the mixture close to the bottom corner of the wrapper. Fold the bottom flap up and then the 2 side flaps in. Brush cold water on the remaining edges of the wrapper to seal and roll to finish. Be careful not to over-fill and make sure to tightly roll the egg rolls.

Cooking:
Preheat the oven to 400 F. Place the egg rolls on a greased cooking rack (it is best not to cook directly on a cookie sheet). Spray the tops of the egg rolls w/ cooking spray. Cook for 15-20 minutes or until the egg rolls turn golden.

Jalapeno Ranch Dipping Sauce

½ bunch of cilantro, coarsely chopped
1-2 jalapenos, sliced
Bottle of your favorite Ranch Dressing (I used the Hidden Valley Ranch packet)

Blend all ingredients in a food processor or a blender. Chill and serve.

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