Tex Mex Egg Rolls

Ingredients

Egg rolls:

• • 1 tablespoon oil

  • 14 oz boneless skinless chicken breast, cut into tiny pieces

  • ¼ cup chopped red bell peppers

  • 2 scallions, thinly sliced

  • ½ cup frozen corn

  • ½ cup black beans

  • 4 cloves garlic, minced

  • ¼ cup packed baby spinach, chopped

  • ½ jalapeno, seeded and diced (see note)

  • ¾ teaspoon cumin

  • ½ teaspoon chipotle chili powder (see note)

  • 3 tablespoons cilantro (use parsley if you don't like cilantro)

  • ½ teaspoon salt

  • ½ cup pepper jack cheese

  • Egg roll wrappers

Avocado cilantro sauce:

• • 2 avocados

  • ½ cup cilantro packed

  • 2 tablespoons lime juice

  • ¼ cup water

  • ¼ cup greek yogurt

  • ½ teaspoon salt

  • ½ teaspoon cumin

Instructions

For the egg rolls:

• 1. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned, about 4-5 minutes. Add the scallions and bell peppers and continue to cook for an additional 1-2 minutes, or until the veggies start to soften. Add the remaining ingredients (corn, black beans, garlic, spinach, jalapeños, cumin, chili powder, cilantro, and salt). Let everything heat through and cook up for just 4-5 minutes. Remove from heat let cool completely. When the mixture reaches room temperature, stir in the pepper jack cheese. You can make the egg rolls immediately or let the mixture cool in the refrigerator overnight if you want to make the egg rolls the following day (see note).

  2. Place an egg roll wrapper in front of you with a point towards you. Spoon the mixture into the center of each egg roll wrapper. Fold in the the end closest to you, then the two on the sides, rolling tightly, yet gently, towards the end farthest from you. I place a dot of water on the end to help seal the egg rolls. Place egg rolls on a baking sheet. Can refrigerate for several hours before frying.

  3. To fry: Heat 1 inch of oil in a skillet, when oil reaches about 350ºF, fry the egg rolls in batches, about 3-4 at a time. Do not over crowd the skillet. Turn egg rolls every 1-2 minutes for even browning. When browned, remove to a paper towel lined plate. Serve warm.

  4. To bake: Preheat the oven to 400ºF. Place a wire rack on top of a baking sheet. Spray the egg rolls with cooking spray on all sides evenly (or you can brush them with oil) and bake for 15-20 minutes or until they start to brown.

For the avocado cilantro sauce:

• 1. Place all ingredients in a food processor or blender and blend. Adjust seasonings to taste.

If you'd like to freeze egg rolls for later use: place the baking sheet in the freezer for 3-4 hours, when frozen, remove egg rolls and place in a zip-top bag and freeze for later use. Egg rolls can be frozen for up to 4 months.

http://littlespicejar.com/southwestern-egg-rolls-with-avocado-cilantro-sauce/