Friends, Great Food, laughter, and sunshine made this weeks cookie day a success and an added plus we got to meet Jaime from the LV cookie group (Thanks to her this post has pictures). The kids also took full advantage of the sunshine and played outside the entire time.
Friends in our ward made these and brought them to dinner a couple of weeks ago and I couldn't stop munching on them. They are delicious and pretty simple to make.
This makes about 6 egg rolls.
Egg Roll:
1 chicken breast (grilled)
1 Tablespoon veg. oil
2 Tablespoons minced red bell peppers
2 Tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, drained
2 Tablespoons frozen spinach, thawed and drained
1 Tablespoon diced canned jalapeno peppers
1/2 Tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
egg roll wraps
Dipping sauce:
1/4 cup smashed avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed (I didn't have, so left out)
1 dash garlic powder
1 dash pepper
Add oil to bowl, add minced red pepper and green onion. Dice the chicken into small cubes add to bowl. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to bowl. Add in shreaded cheese and stir well. Spoon mixture into egg roll wraps and roll. Preheat 4-6 cups of oil to about 375 degrees. Deep fry until golden brown and remove to rack or paper towel to drain. Service with dipping sauce.
I hope you enjoy!
Friends in our ward made these and brought them to dinner a couple of weeks ago and I couldn't stop munching on them. They are delicious and pretty simple to make.
This makes about 6 egg rolls.
Egg Roll:
1 chicken breast (grilled)
1 Tablespoon veg. oil
2 Tablespoons minced red bell peppers
2 Tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, drained
2 Tablespoons frozen spinach, thawed and drained
1 Tablespoon diced canned jalapeno peppers
1/2 Tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
egg roll wraps
Dipping sauce:
1/4 cup smashed avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed (I didn't have, so left out)
1 dash garlic powder
1 dash pepper
Add oil to bowl, add minced red pepper and green onion. Dice the chicken into small cubes add to bowl. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to bowl. Add in shreaded cheese and stir well. Spoon mixture into egg roll wraps and roll. Preheat 4-6 cups of oil to about 375 degrees. Deep fry until golden brown and remove to rack or paper towel to drain. Service with dipping sauce.
I hope you enjoy!
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