Southwestern Egg Rolls

By sleestack86

Ingredients

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced tri-colored bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and
• drained
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 1 pkg. egg roll wrappers

Details

Servings 5
Preparation time 20mins
Cooking time 32mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 450.

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.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and tri-colored peppers. Cook and stir 5 minutes, until tender.

Shred chicken and mix into the pan with onion and peppers.

Mix in corn, black beans, spinach, 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.

Spoon even amounts of the mixture into egg roll wrappers and seal with water.

Arrange on a foil-lined cookie sheet. Spray generously with olive oil. Bake for 6 minutes or until brown. Flip egg rolls over and bake for another 6 minutes.