Southwestern Egg Rolls

Southwestern Egg Rolls

Ingredients

2 skinless, boneless chicken breast

salt to taste

½ teaspoon dried rosemary

1 pinch red pepper flakes to taste

2 tablespoons diced red bell pepper

1 cup canned corn kernels

1 cup black beans, rinsed and drained

2 tablespoons frozen chopped spinach, thawed and drained

2 tablespoons thinly sliced green onions

1 ½ cup shredded cheddar cheese

1 tablespoon taco seasoning

1 package egg roll wrappers

1 quart oil for deep frying – I used avocado oil and loved it !

Directions

Put the chicken breast in a medium size sauce pan and cover with water. Add salt, dried rosemary and taco seasoning. Bring to a boil then simmer on low for about 20 – 25 minutes until chicken is tender. Remove the chicken from the water and set aside to cool.

In a medium size bowl add the corn kernels, red bell pepper, black beans, spinach, green onions and the shredded cheddar. Cut the chicken into small pieces and add to the mixture as well. Stir until mixed well

Spoon even amounts of the mixture on egg roll wrappers. You’ll have to work on these one at a time. Moisten the wrapper edges and roll tightly as shown on the packaging. Once you have all your wrappers rolled up put them aside.

In a large, deep skillet, heat the oil for frying to 375 degrees F (190 degrees C). Fry the stuffed egg rolls until golden brown. Drain on paper towels before serving.