Copy Cat Cheesecake Factory Tex-Mex Egg Rolls
Description
These yummy rolls are traditionally served as an appetizer, but would make a great main dish as well. Substitute any cooked meat that you prefer for the chicken.
Ingredients
1 package egg roll wrappers
15 oz. can black or pinto beans, drained and rinsed
1 c. yellow corn
1 green bell pepper, diced
2 medium tomatoes, diced
1 small onion, diced
3 chicken breasts, cooked and shredded
1/2 t. ground cumin
1 t. garlic powder
1 t. chili powder
1/2 c. shredded cheese, if desired
2 T. canola or vegetable oil
Dipping Sauce:
6 oz. cream cheese
1/4 c. sour cream
1 c. cilantro, chopped from a large bunch
2 T. salsa, to thin the sauce, if necessary
Directions
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In a large bowl, combine black beans, corn, pepper, tomatoes, onion, cooked chicken, cumin, garlic powder, chili powder and cheese.
Open egg roll wrappers; place a moist rag over the wrappers to keep them from drying out.
Grab a wrapper; place it on the counter with one corner pointing towards you. Place a heaping spoonful of mixture on the egg roll wrapper. Take the wrapper end that is pointing towards you and fold it over the filling mixture. Fold in the sides of the wrapper, and then continue rolling the wrapper tightly all the way to the end. Brush ends of the wrapper with a little bit of water to help it stick together.
In a large skillet over medium-high heat, drizzle in 2-3 T. oil. When oil is hot, place a few egg rolls at a time into the pan. Continually rotate them in the pan so all sides are toasted, being careful to not burn them. When toasted, place egg rolls on a paper towel to drain and dry.
Dipping sauce:
Blend all sauce ingredients in a food processor until smooth.
*They may be deep fried, but pan frying them works well.
Makes 12-15.