Southwestern Egg Rolls

Bennigan's Copycat Recipe

Tender wraps filled with chicken, sweet corn, black beans and fresh herbs. Served with housemade pineapple sweet pepper cream sauce.

1 cup cooked, seasoned yellow rice
1 (10-12 oz.) package frozen whole kernnel corn
1 pablano pepper diced
1 yellow pepper diced
1 tablespoon cumin
1 tablespoon chili pepper
1 cup seasoned, cooked black beans
2 tablespoons Thai chili sauce
12 ounces shredded pepper jack cheese
1 package egg roll wrappers
4 tablespoons sifted cornstarch
1 cup cold water

Thaw and saute the corn in butter until lightly brown. Add all diced vegetables and dry seasonings to corn and saute about 5 more minutes. Chill in refrigerator. Drain beans. After rice mixture is cold, add beans, Thai chili sauce, and shredded cheese. Mix cornstarch and water together and use to seal edges of egg roll wrappers. (Just brush the edges of the top 2 sides of the diamond. See directions on egg roll wrapper if you do not know how to roll them.) Spoon about 3 tablespoons of mixture into each egg roll wrapper. Deep-fry until desired browness and serve.

Bennigan's Copycat Recipe

1 cup mayonnaise
4 tablespoons El Paso Chile Company Fire Roasted Tomato Salsa
1 (8 1/4 oz.) can crushed pineapple, drained (juice reserved)
2 tablespoons. pineapple juice
2 1/2 tablespoons. sugar

Combine all ingredients and mix on medium speed for 2 minutes. Chill in refrigerator for an hour. Serve as dipping sauce with southwest eggrolls.