Southwest Chicken Egg Rolls
Ingredients:
- egg roll wrappers
- 2 chicken breasts
- 1 cup corn
- 1 cup black beans
- 1 cup red bell pepper
- 1/4 cup diced jalapeños
- 1/2-1 cup spinach (cooked or thawed & thoroughly drained of liquid)
- 2 cups shredded Monterrey jack cheese
- Salt, pepper, chili powder
- Oil spray for baking or oil for frying
Instructions:
- Heat a pan with a tablespoon of olive oil over medium high heat.
- Season chicken with salt, pepper, cumin, and chili powder on both sides.
- Cook chicken until cooked through, about 3-4 minutes per side if thin cut.
- Let chicken cool and then cut into bite-sized cubes.
- Mix all ingredients together (except wrappers) in a bowl and season with salt, pepper, and chili powder.
- Scoop a heaping tablespoon of mixture onto a wrapper and follow package instructions on how to fold / roll.
- Have a small bowl of water nearby to dip your fingers in to wet tip of wrappers and secure.
If Frying:
- Fill a frying pan with enough cooking oil to cover egg rolls halfway.
- Fry egg rolls about 1-2 minutes per side or until golden brown.
If Baking (or use an air fryer):
- Spray egg rolls with cooking spray on all sides.
- Bake in a 400 oven for about 20 minutes, flipping them at the 10 minute mark.