Refried Bean Eggrolls

The East meets West here in this fun appetizer. You’ve got the traditional Mexican flavors of a good ol’ fashioned refried burrito but instead of a tortilla we wrap them with an egg roll. Now don’t get me wrong, it’s not like we have a bunch of egg roll wrappers at the wagon or back on the trail, but I bet old cookie would have liked ’em!

You can usually find the egg roll wrappers chilled, near the produce at the grocery store.

Makes about 10 rolls

Total Time: 20 minutes

Ingredients

1 (16 oz.) can refried beans

¼ cup sour cream

½ (4 oz.) can chopped green chiles

1 (1 lb.) package eggroll wraps

1 (8 oz.) package shredded pepper jack cheese

1 large yellow onion, chopped

Canola oil for frying

In a medium bowl, mix the refried beans, sour cream and green chiles together. You can microwave the beans slightly to soften them and make them easier to mix. Place an egg roll wrapper on the table in a diamond position. Spoon 1 ½ – 2 tablespoons of the bean mixture onto the middle of the wrapper. Sprinkle the top with about 1 heaping tablespoon of cheese and 1 tablespoon of onion. Fold the right wing of the wrapper toward the middle followed by the left so they overlap in the middle. Fold the bottom flap up toward the middle so it looks like an envelope. Begin rolling the wrap up toward the top flap. Dip your fingers in a little water and apply to the corner of the top and roll all the way up. The water will help the egg roll stay together. Be sure that the egg roll is sealed all the way around so oil doesn’t get inside when frying. Continue making rolls until all the bean mixture has been used. Fill a medium saucepan with the oil until about 1 – 2 inches deep. Heat over medium high heat until about 350 degrees F. Place the egg rolls in the saucepan and fry turning occasionally until all the sides reach a golden brown color, about 2 – 3 minutes. Remove from the oil and place on a paper towel. Allow to cool to warm before serving.