These were one of those really-easy-throw-together-at-the-last-minute type of meal that always surprises me and ends up tasting sooo good. We had a really long day with extremely fussy and refusing-to-nap babies, and we didn't have a bit of time to make anything for dinner. As soon as they went to bed, I raided the fridge and came up with these delicious rolls. They're more of an appetizer type dish, but we ate enough of them and just made it our meal. I had some leftover shredded chicken, corn, a can of fire-roasted tomatoes, black beans, a jalapeño pepper, a bell pepper, and some mexican cheese. So I concocted a mexican egg roll. Here's how:
Mix all the filling ingredients together in a large bowl. Take an unrolled egg roll wrapper, and place some filling in the middle.
Roll up one side, tucking the corner in under the filling.
Fold over the top corner onto the roll. Dip your fingertip in water and rub over the corner.
Fold up other corner, repeat the fingertip-water step.
Fold last corner all the way around to the underside of the roll. Again with the fingertip-water deal.
Bake at 400 degrees for 15-20 minutes until rolls are golden brown and crispy!
Serve with your favorite salsa.