Ingredients
- 2 cups Cooked, Shredded Chicken
- 1 envelope (1 Oz. Packet) Taco Seasoning
- ⅓ cups Sour Cream
- 1 can (15 Oz. Can) Pinto Beans
- 1 cup Corn
- 1 cup Diced Tomatoes
- 2 cups Shredded Cheese (mexican Blend)
- ⅓ cups Sliced Black Olives
- 1 package (16 Oz. Package) Egg Roll Wrappers
- ½ cups Cooking Oil
Preparation Instructions
Using cooked shredded chicken, mix in the envelope of taco seasonings. Cook according to package directions. When chicken is done, add your sour cream. Gently fold in the rest of the ingredients. You can add or take away whatever you like. I have to go easy with this family, they are VERY picky.
Take out your egg roll wrappers and with a point facing you, add about 2 tablespoons of your mixture, right in the middle. Fold the side-ends into the middle and roll up. Using a wet finger, gently rub the edges to seal. Make sure all of edges are sealed because they will seep out. Repeat with all the wrappers.(There are directions are on the outside of package.)
Warm up your oil to about 375º. When your oil is hot, slide in one egg-roll at a time (just so they don’t splash). Cook on one side until they are golden brown, flip them and cook the other side, about 4 – 7 minutes, just until golden. Remove them and drain on a paper towel, standing up in a strainer if you can. Repeat until you are finished.
Serve with sour cream, salsa and avocados. Enjoy!
From http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/mexican-egg-rolls/
