Easy Southwest Egg Rolls L a Farmgirl's Dabbles

These Southwest Egg Rolls are crispy on the outside and stuffed with a taco-flavored filling of chicken, cheese, and vegetables. It’s a hearty, easy appetizer that the whole family will love. Serve them hot and fresh, with plenty of lime crema for dipping

subheading: FOR THE EGG ROLLS:

2 cups chopped cooked chicken

1 can (15 ounces) corn, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1½ cups shredded cheddar cheese

½ cup finely diced red onion

½ cup finely diced red bell pepper

¼ cup chopped cilantro

1 jalapeno, minced (optional)

3 tablespoons freshly squeezed lime juice

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon black pepper

20 egg roll wrappers

Vegetable oil, for frying

subheading: FOR THE LIME CREMA (DOUBLE IF YOU LIKE A LOT OF DIP!):

½ cup Mexican crema (or sour cream)

2 tablespoons freshly squeezed lime juice

1 teaspoon lime zest

½ teaspoon chili lime seasoning - I use either TraderJoe’s Chile Lime Seasoning or Tajin

Directions at afarmgirlsdabbles.com

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