Southwestern Egg Rolls
2 cups cooked rotisserie chicken chopped
1 cup canned corn (drained and rinsed)
1 cup canned black beans (drained and rinsed)
1 cup frozen chopped spinach defrosted and squeeze dry
1 cup diced red bell pepper
1/4 cup diced jalapeno de-seeded
1/2 tbsp cumin
1/2 tbsp chili powder
1 tsp salt
1/4 tsp black pepper
2 cups Monterey jack cheese
1 pkg egg roll wrappers (20 egg roll wrappers)
Oil to fry
Directions:
Ingredients:
In a large bowl combine the chicken, corn, black beans, spinach, red pepper, jalapeno. cumin, chili powder, salt and cayenne pepper. Stir in the shredded cheese.
Lay out an egg roll wrapper on a clean surface with one of the points facing toward your body.
Place 2-3 tbsp filling in the middle of the egg roll.
Roll the egg roll up according to the package directions. Fold the bottom corner up over the filling, fold in the 2 side corners tightly. Then continue to roll it up. Seal the edges by dipping your finger in water and pressing it along the edges and pressing them together. Placing them onto a baking sheet until needed
Repeat with remaining filling and egg rolls.
Place egg rolls into the freezer until oil, or oven is preheated.
Frying:
Add oil to a large pot. Heat it over medium high, or until it reaches 350 F.
Add a few egg rolls to the pan at a time, making sure to give them space so they don't touch.
Let the egg rolls cook for 2 to 3 minutes on each side, or until the wrappers are golden brown in color.
Transfer them to a stack of paper towels, and repeat with additional egg rolls.
Once cooled off a bit serve! Enjoy!!