Tex-Mex Egg Rolls with Creamy Verde Dipping Sauce

Tex-Mex Egg Rolls with Creamy Verde Dipping Sauce

These are so good and we are obsessed with them. They are much easier than they look. Most of the work is done by the crockpot and building them takes about 20 minutes. They are better fried, but they were really well in the oven as well.

Here's the link to the instagram video, followwd by the full recipe:

https://www.instagram.com/reel/CkpLckDjQKd/?igshid=YmMyMTA2M2Y=

Recipe:

Chicken in the Crockpot:

1-2 lbs chicken breast

2 tablespoons olive oil

18.7 oz can whole kernel corn.

One 15 ounce can black beans, rinsed

1 teaspoon kosher salt

½ teaspoon pepper

½ cup salsa verde

Cook in crockpot until chicken shreds (3-4 hours high, 6 hours low) 

Dipping sauce:

¾ cup green onions

2 garlic cloves

¾ cup salsa verde

1 cup sour cream

½ - 1 teaspoon kosher salt

¼ teaspoon white pepper

Blend until smooth.

Building the egg rolls:

1 or 2 packages egg roll wrappers (depending on how many come in each package!) 

2-3 cups shredded cheddar cheese

1 diced green onions

One egg beated(to seal rolls)

• Lay the egg roll wrap flat.

• Spoon on a generous amount of cheddar, green onions, and then the chicken mixture diagonally across the wrapper.

• Brush the perimeter of the wrapper with egg wash.

• Fold the sides in and then the back to the front to make a traditional egg roll shape. 

• Recipe should make 25  eggrolls 

• At this point, you can either spray the eggrolls with canola spray (or brush them with olive oil) and bake in a 425° oven for approximately 20-30 minutes. Flip the eggrolls halfway through cooking and keep an eye on them! Each oven is different.

• OR you can fry the egg rolls in about a half inch of vegetable oil on medium heat. (This way is preferred, but they are still delicious baked!) 

• Flip eggrolls regularly in the skillet pan to make sure they don't get burned.