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Arizona Egg Rolls

This is one of my most requested recipes so since I had to type it up for a friend, I figured I'd post it here.

These get devoured at church dinners, though they take a bit of last minute preparation.

Chicken and marinade:
3/4 lb boneless, skinless chicken breasts, cubed
1 T chili powder
1 tsp cumin
1/2 c water
1/2 c lime juice
2 splashes liquid smoke
1 tsp minced garlic
1 tsp onion powder
salt and pepper

Combine all this and refrigerate either overnight or for a few hours.

1 can black, beans, drained and rinsed
1 /2 c frozen corn, thawed
1 1/2 c shredded cheddar, mexican blend, or pepper jack cheese
1 pkg egg roll wrappers
1/2 bottle canola oil

Saute chicken with the marinade until cooked through. Chop chicken into smaller pieces. Then in a bowl, combine chicken, black beans, corn, and cheese.

Follow the directions on the egg roll package for how to roll an egg roll (they have diagrams which make it easy) and fill them with the chicken mixture. You need a small bowl of water to get your fingers wet so you can seal the egg rolls.

You can also assemble them ahead of time, cover them with a damp paper towel and put them in the fridge. They are best fried right before you eat them because they don't reheat well.

Fry egg rolls in oil (preferably in a fry daddy) until golden brown. Keep a close eye on them so they don't burn.

Drain on paper towels. If desired, slice lengthwise and arrange on a platter (I only do this if I'm taking them somewhere).

Serve with Chipotle Ranch sauce:
1 c prepared ranch salad dressing
1/4 c salsa, strained of chunks but RESERVE the liquid, so strain it in a measuring cup
1 1/2 T chipotle sauce, or to taste


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