Ingredients
2 c. cooked shredded chicken
2 tomatoes, chopped
1 bell pepper, diced
1 jalapeno, minced
1 (15-oz.) can black beans, drained and rinsed
1 c. sweet corn
1 tsp. chili powder
1 tsp. cumin
1/2 c. shredded cheddar
1/2 c. shredded Monterey jack
Kosher salt
Freshly ground black pepper
16 egg roll wrappers
Vegetable oil, for frying
1 c. sour cream
Juice of 1 lime
2 tsp. chipotle powder
Kosher salt
Preparation
Step 1In a large bowl combine chicken, tomatoes, bell pepper, jalapeno, black beans, and corn. Season with chili powder, cumin, salt, and pepper. Step 2Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons of chicken mixture in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until filling is all used up. Step 3In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until a drop of water bubbles instantly when added to the oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plateStep 4Make dipping sauce: In a medium bowl combine sour cream, lime juice, and chipotle powder. Season with salt. Step 5 Serve egg rolls with chipotle dipping sauce.
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