southwester EGG ROLLS

Calabacitas ( squash filling):

• Cube zucchini, yellow squash, and dice red bell pepper and onion into a small dice. 
• Bring skillet to a medium heat, add oil, zucchini, yellow squash, bell pepper, corn, onion, and Hike Up Your Skirt Fajita Rub. Saute for 10 minutes
• remove from heat and mix in black beans. (black beans should be washed and strained or they blacken mixture)

Chicken:

• Season chicken breast with Hike Up our Skirt Fajita Rub and grill or pan fry chicken until thoroughly cooked
• Dice chicken into 1/2 inch cubes or smaller

Egg Roll Wraps:

• Lay first egg roll wrap on counter
• Place 1/4 cup of filling in center of egg roll 1 inch from the edge of wrap
• Wet the edge of egg roll wrap all the way around so wrap will stick together when rolled up
• Add 1 heaping Tbs. of diced chicken on filling.
• Amount can be adjusted if you like thin or thicker egg rolls
• Fold 1 inch flap over and roll egg roll half way,fold left and right edges of wrap in on itself to contain filling
• Continue rolling and wet the end of the wrap and finish wrap
• Edges can be wet to make them stick a little better
• Very important Egg roll is sealed fairly tight. or it will come apart when frying
• Repeat 

Frying Egg Roll:

• Heat canola oil in pot to medium heat, adjust heat as necessary
• Place one or two egg rolls in pot with tongs and fry on all sides until golden brown
• Place on sheet pan lined with paper towels to absorbs excess oil
• Once egg rolls are fried remove paper towels from sheet pan and bake in oven for 10 minutes at 350 F to warm all egg the rolls

Serve with:

• Salsa, red or green chile sauce

            ENJOY !!!