Southwestern Egg Rolls

READY IN: 35mins




  • Combine beans with reserved juice, spinach, tomatoes, cilantro, onions, cumin, salt and pepper to taste in a large stainless or glass bowl. Refrigerate while the chicken is cooking.
  • Either bake, broil or grill the chicken until almost done, still pink in the middle.
  • Remove chicken from oven or grill, let cool slightly, shred with a sharp knife or by hand.
  • Remove vegetable mixture from refrigerator, strain out any liquid, stir in the cheeses and shredded chicken.
  • Following the directions included in the eggroll wrapper package, make individual rolls with the vegetable, cheese and chicken mixture.
  • Place on baking sheet and put in freezer while oil to fry is heating.
  • When oil has reached 375F, bring the eggrolls out and fry them 3 to 4 at a time, until crispy and golden brown. This will take about 5 minutes. When the rolls are done, they will float and there should be very little bubbling of the fat around them. They shouldn't spatter much, but be careful.
  • Remove each batch of rolls to a cooling rack and place in a slow oven (275F) while cooking the remaining rolls.
  • When all rolls are cooked, cut them in half, diagonally. Serve with whatever type of dipping sauce you prefer.