Southwestern Egg Rolls
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2
cups
shredded
Chicken
2
small
chopped
Tomatoes, Red, Ripe
1
small
minced
Peppers, Jalapeno
1
can
whole
Black Beans
1
can
whole
Yellow Corn
1
tsp
dry
Chili Powder
1
tsp
dry
Cumin
1/2
cup
shredded
Cheddar Cheese
1/2
cup
shredded
Monterey Cheese
Prep Time:
10
In a large bowl combine chicken, tomatoes, jalapeno, black beans and corn. Season with chili powder, cumin, salt and pepper. Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons of chicken mixture in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until filling is all used up.
In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until a drop of water bubbles instantly when added to the oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate