Spicy Spinach Eggrolls

By Texaschef11

Ingredients

• # 3 skinless, boneless chicken breasts
• # 2 bags baby spinach
• # 3 to 4 Tbls oil
• # 1 bag shedded Mexican taco cheese
• # 1 can Mexican-style corn, drained
• # 1 can black beans, rinsed and drained
• # 2 tsp black pepper
• # 1 Tbls chili powder
• # 1 small jar of salsa
• # 2 packages of eggroll wrappers
• # 1 gallon vegetable oil for deep frying
• # Blue cheese dressing (to serve with

Preparation

Step 1

Poach chicken breasts until done. Cool, then chop in food processor; remove to a bowl. Cook spinach in microwave; chop in food processor; drain well. Add oil to a large saute pan. Add chicken, spinach, corn, beans, chili powder, salsa, and pepper; cook until well heated. Put in a large bowl; add cheese and mix well. Cover with plastic wrap; refrigerate until cool. Heat vegetable oil to 350 degrees. Add 1-2 Tbsp of the spinach mixture on the egg roll wrapper and wrap according to package directions. Deep fry until a golden brown. Drain on paper towels. Use blue cheese dressing as dip.



Notes: If filled eggrolls are left to sit too long after wrapping, they will get soggy.