Southwestern Eggrolls

🧂 Ingredients

• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon vegetable oil

  plus extra for frying
• 1 chicken breast fillet

  about 6 oz
• 3/4 cup shredded Monterey Jack cheese
• 1/3 cup canned or fresh corn

  rinsed and drained
• 1/3 cup canned black beans

  rinsed and drained
• 1/4 cup red bell pepper

  finely chopped
• 1/4 cup onion

  finely chopped
• 1/4 cup frozen spinach

  thawed, pressed and chopped
• 2 tablespoons jalapeno peppers

  diced
• 1 tablespoon fresh cilantro

  minced
• 6 wonton wrappers

  (or 4 6" flour tortillas)
• 3 tablespoons Ranch dressing
• 1/2 avocado
• 1 tablespoon milk or water

Instructions

• 1 Combine the spices in a bowl and mix well.
• 2 Finely chop the chicken, red bell pepper, onion, jalapeno, and cilantro in very
  small pieces. Everything should be roughly the same size.
• 3 The spinach should be thawed and squeezed of water, so it’s very dry. Then chop
  it finely as well.
• 4 Use a large skillet over medium-high heat. Add cooking oil and saute the chicken
  until it’s nearly cooked through. Then add all the filling ingredients and the
  spice mix. Stir it all together.
• 5 Allow it to cook for about 3 minutes, stirring occasionally, then turn the heat
  to medium-low. Add the cheese and stir to combine. Allow it to slowly melt into
  the mixture.
• 6 Add the filling to the wonton wrappers (or flour tortillas). Be sure not to
  overstuff the wrapper.
• 7 To roll, place the wrapper on a flat surface, fold the left and right edges over
  the ingredients on each end. Fold the flap closest to you over the top of the
  ingredients. Press the flap firmly against the filling and roll the wrap up
  tightly.
• 8 Once the wrapper is filled and rolled, give it a light squeeze to compact the
  ingredients together.
• 9 Heat the oil in a heavy skillet until it reaches 375° F(190°C). Add the eggrolls
  to the pan and fry on all sides for approximately 3 minutes. Keep a watchful eye
  so it doesn’t burn.
• 10 Remove to a wire rack to cool. Slice in half at a diagonal to serve.
• 11 To make the dipping sauce, add Ranch dressing and avocado to a blender or food
  processor [https://amzn.to/2lwOpNX]. Blend for one minute. Serve in a small
  bowl.

Nutrition Info