Southwestern Egg Rolls

Southwestern Egg Rolls

*****

OH YUM! I LOVE THESE!

Found the recipe on allrecipes.com but tweaked it a little to suit my tastes. The original calls for spinach in the mix... uh .... WHY?!?!

Is SUPER with tomatillo dressing or you can use sour cream or salsa for dipping.

INGREDIENTS:

2 Tbsp. veg oil

1 skinless, boneless chicken breast half

2 Tbsp. minced green onion

2 Tbsp. minced red bell pepper

1/3 c. frozen corn kernels

1/4 c. black beans, rinsed and drained

2 Tbsp. diced jalapeno peppers

1/2 tsp. parsley flakes

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/3 tsp. salt

1 dash ground cayenne pepper

3/4 c. shredded Monterey Jack cheese

egg roll wrappers

oil for deep frying

DIRECTIONS:

1. Saute chicken in 1 Tbsp veg oil in medium saucepan until meat is no longer pink and juices run clear. Remove from heat and set aside.

2. Heat remaining veg oil over medium heat. Stir in green onion and red pepper. Cook and stir 5 min, until tender.

3. Dice chicken and mix into pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 min, until well blended and tender. Remove from heat and stir in cheese so that it melts.

4. Spoon about 2 Tbsp. mixture onto egg roll wrapper. Wrap up bottom over filling, then 2 sides, and then roll up, use egg wash to seal to prevent from opening during frying.

5. Fry in oil at 350* for approx 2 min, frying a few at a time. Drain on paper towels before serving.

**For my gluten free friends, I have not yet attempted to fry these in corn tortillas although I imagine they would work, you'd just have to soften the tortilla first so that it wouldn't crack when rolled. Will update after I've tried it. Hailey LOVED the middle with just corn tortilla chips**

Enjoy!!!