Mexican Egg-Rolls

Growing up, my mother made home-made burritos. Completely home-made, tortillas, refried beans, all the way! I loved her burritos and wish I could make them....but they scare me. My sister can make them and they are awesome, I just can't begin to try to make these.....yet. Until I am brave enough I decided to do some easy Mexican Egg-Rolls. This was a pretty easy recipe and I loved it, even the girls ate them! Yes!

2 c cooked shredded chicken (I used an envelope of taco seasoning)

1 c corn

1 can pinto beans (you could use black beans)

1 c diced tomatoes 

2 c shredded cheese (I used Mexican blend)

1/3 c sour cream
1/3 c sliced black olives

cooking oil

package of egg roll wrappers (I found mine in refrigerated section)

Using cooked shredded chicken, mix in the envelope of taco seasonings. Cook according to package. When chicken is done add your sour cream. Gently fold in the rest of 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 tbsp of your mixture - right in the middle. Fold side-ends into middle and roll up Using a wet finger, gently rub edges to seal. Make sure all of edges are sealed because they will seep out. Repeat with all 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 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 strainer if you can. Repeat until you are finished.

Serve with sour cream, salsa and avocados

 Enjoy! 
Go join the party!!!!!