Egg rolls are a sort of Chinese version of empanadas, and are especially popular in the US.  Egg rolls are typically filled with meat and vegetables, rolled up inside a special pastry "wrapper," and deep fried.   This version has a more Southwestern/Tex Mex style filling of chicken, black beans, avocado, and cream cheese.

You can use egg roll wrappers (often available in the freezer section of the grocery) or flour tortillas to prepare these egg rolls.  Serve them with guacamole or cumin ranch dressing.

See Also

Tequenos - Venezuelan Cheese Sticks

Lime Chicken Empanadas

Patacones - Twice Fried Green Plantain

Ingredients

• 2 ripe avocados
• 1/2 cup diced tomato
• 1 garlic clove, minced
• 1 red pepper, seeded and diced
• 4 scallions, chopped
• 3/4 cups fresh or frozen corn kernels
• 1/2 cup seasoned black beans
• 8 ounces softened cream cheese
• 2 tablespoons olive oil
• 1 chicken breast
• 1 teaspoon cumin
• 1/2-1 teaspoon chili powder
• 2 tablespoon lime juice
• Salt and pepper to taste
• 10 egg roll wrappers, or 10 6-inch flour tortillas
• 1 egg yolk plus 1 tablespoon water
• Vegetable oil for frying

• Prep Time: 25 minutes
• Cook Time: 25 minutes

• Total Time: 50 minutes
• Yield: 10 egg rolls

Preparation

Pound the chicken breast lightly until it had an even thickness.  Generously season with salt and pepper. 

Place 1 tablespoon olive oil in a skillet over medium heat.   Cook the chicken breast, turning once, until browned and cooked through, about 4 minutes per side.  Remove from heat and cut into small (1/2 inch) cubes.  Add another tablespoon of olive oil to the skillet and return chicken to the pan.

  Season with cumin and chili powder, and cook cubed chicken until lightly browned on all sides, about 3 minutes.  Add 1 tablespoon lime juice to the chicken and stir.  Remove chicken from pan and set aside.

Add the red pepper and minced garlic to the same skillet and cook, stirring, until softened.  Add the chopped green onion and diced tomatoes and cook for 2-3 minutes more, or until the liquid from the tomatoes has cooked off.  Remove from heat.  Stir in the black beans, corn, chicken, and cream cheese.

Peel and chop the avocado.  Toss with the remaining lime juice and salt and pepper to taste.

Mix the egg yolk with 1 tablespoon water in a small bowl. Place 1 egg roll wrapper on a counter or cutting board, with one corner facing down.  Spoon 1/10 of the filling in the middle of the wrapper. Fold up the bottom corner over the filling, then fold in the 2 side corners.  Brush the inside of the top corner with egg wash, then fold down the top and seal, forming a tube-like roll.  Repeat with remaining egg roll wrappers.

  (If using tortillas, roll them up like a very cylindrical burrito, making sure the ends are folded in and sealed).

Heat several inches of vegetable oil in a deep skillet or wok to 350 degrees.  Fry the egg rolls in batches until golden brown.  Remove them from hot oil using a slotted spoon or spatula, and place them on a plate lined with paper towels.  Let cool for 5 minutes before serving.  Egg rolls can be kept warm in a 200 degree oven until ready to serve, but they are best when they have just been fried.