I am a sucker for a good egg roll. Snack, lunch, tailgating party, it doesn’t matter. I really, really love egg rolls. I’m also a big fan of cream cheese and black beans, which is why I just had to make my own twist on egg rolls for this year’s tailgating parties. That’s how cowboy egg rolls came to be… they’re filled with the tastiest ingredients, and they’re oh-so-simple to make.
In a bowl, you’ll want to combine a drained can of diced tomatoes with green chilis, a drained can of black beans, and a drained can of corn, then mix to make sure they’re really well combined.
Lay out an egg roll wrapper (I usually find mine in the produce section of my local grocery store, so you might check there if you’re having trouble finding them. Otherwise, Asian markets will always carry them). Next, place a sliver of cream cheese, roughly 1/16th of the block (I cut the block into 8 even slices, then cut those 8 even slices in half). Place a tablespoon full of the bean mixture onto the cream cheese evenly. To roll your egg roll wrappers, you can fold each of two sides in, fold up the bottom like an envelope, then roll, sealing the loose end closed with a little bit of water. There are a couple of ways to fold these, but I have found this keeps the ingredients snugly inside! You’ll want to make sure they’re wrapped tightly, but not too tightly, as the wrappers can tear if you aren’t careful.
Cover the bottom of a non-stick pan in oil, then heat it up on medium. Place the egg rolls into hot oil, turning every minute or two until you’ve gotten all four sides golden and crispy. Remove and drain on a paper towel.
Yum… they’re golden, they’re crispy, they’re super easy to make, and you’ll get 16 of them from this recipe, making them a great tailgating addition when you’re sitting around the TV watching the big game with friends and family! Plus, with only 5 ingredients, they’re pretty affordable, too!
- 1 can diced tomatoes with green chilis, drained
- 1 can black beans, drained
- 1 can sweet corn, drained
- 1 block (8 oz) cream cheese
- 1 pkg egg roll wrappers
- Combine tomatoes, black beans, and sweet corn in a bowl.
- On egg roll wrappers, place cream cheese and 1 tablespoon bean mixture.
- Wrap and seal edge with water.
- Fry in oil until egg rolls are golden brown, about 1-2 minutes per side.
- Drain on paper towels and serve warm.
Who are you cheering for during the playoffs? Are you a big fan of football? Let me know in the comments below, and tell me all about your must-have tailgating dishes! Happy eating.
