Mexican Egg-Rolls Recipe

Name: Mexican Egg-Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cups Cooking Oil

Servings: persons

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
1/2 cups Cooking Oil

1
Using cooked shredded chicken, mix in the envelope of taco seasonings.
2
Cook according to package directions.
3
When chicken is done, add your sour cream.
4
Gently fold in the rest of the ingredients.
5
You can add or take away whatever you like.
6
I have to go easy with this family, they are VERY picky.
7
Take out your egg roll wrappers and with a point facing you, add about 2 tablespoons of your mixture, right in the middle.
8
Fold the side-ends into the middle and roll up.
9
Using a wet finger, gently rub the edges to seal.
10
Make sure all of edges are sealed because they will seep out.
11
Repeat with all the wrappers.
12
(There are directions are on the outside of package.)
13
Warm up your oil to about 375 degrees .
14
When your oil is hot, slide in one egg-roll at a time (just so they dont splash).
15
Cook on one side until they are golden brown, flip them and cook the other side, about 4 7 minutes, just until golden.
16
Remove them and drain on a paper towel, standing up in a strainer if you can.
17
Repeat until you are finished.
18
Serve with sour cream, salsa and avocados.
19
Enjoy!

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Cooked, Shredded Chicken, 1 envelope (1 Oz. Packet) Taco Seasoning, ⅓ cups Sour Cream, 1 can (15 Oz. Can) Pinto Beans, and more.

Yes, Mexican Egg-Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Egg-Rolls

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