Southwest Chicken Egg Rolls

Makes 30 small “snack” egg rolls, or 15 large egg rolls

This actually contains 2 recipes, one for roasted corn and black bean Pico De Gallo, and one for the actual southwest chicken egg rolls… The Pico De Gallo is great for a chip dip, served mixed in a salad, or even as part of a chili…

Pico De Gallo

5 large red tomatoes, seeded and diced
5 large yellow tomatoes, seeded and diced
1 red onion, diced
1 12 oz can black beans, rinsed
2 c frozen corn, roasted in the oven with olive oil
2 oz cilantro, chopped
1 large lime, (just the juice and zest of it)
1 serrano chile, seeded and minced
4 cloves garlic, minced
Salt and pepper

Mix all ingredients together, salt and pepper to taste.

Tip: The longer you let it sit, the better the flavors mix together.

Southwestern Chicken Egg Rolls

2 pkg medium or large egg roll wrappers
1 whole chicken, roasted, picked and chopped
1 full recipe of Pico De Gallo
1 lime, juice and zest
2 oz cilantro, chopped
4 cloves garlic, minced

Mix all ingredients together (except the wrappers), and let sit about 1 hr
When ready, get a small dish of water to help seal the wrappers
Follow wrapping instructions for making egg rolls
Make sure egg rolls and wrappers are kept under damp cloths or paper towels to keep them supple
Try not to let them touch one another, and lay a damp paper towel between layers if necessary
Heat vegetable or peanut oil to 360 degrees
Carefully deep fry each one until skins are turning a golden brown
Remove and place onto a drain rack
Serve hot, with sour cream, and enjoy!