“Addicting Southwestern Egg rolls. People ask me to make these all the time when we are having a get together. I make a double batch at least and freeze any extra if there are ever any. I do not always freeze the egg rolls before I fry them. I serve them with Bennigan's pineapple dipping sauce.”
READY IN:
32mins
SERVES:
5-6
YIELD:
20 egg rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
  2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
  3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. Spoon even amounts of the mixture into each egg roll wrapper. Fold according to directions on package. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
  5. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, egg rolls10 minutes each, or until dark golden brown. Drain on paper towels before serving.

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