Mexican Egg Rolls

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• 2 cups grilled boneless skinless chicken breasts (i marinade mine in 1 t oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
• 2 cups monterey jack cheese or 2 cups mexican blend cheese, shredded
• 1 (15 ounce) can drained black beans
• 2 cups frozen sweet corn (unthawed and drained of liquid)
• 1/2 chopped sweet red pepper
• 4 -5 diced green onions
• 2 minced fresh garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 teaspoon cumin (can put 1/2 t more if desired)
• 1 (16 ounce) package egg roll wraps
• oil (for frying)

Recipe

• 1 chop the chicken into small dices.
• 2 mix all ingredients together.
• 3 moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
• 4 fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
• 5 make sure the flap is sealed to keep the filling inside.
• 6 heat oil to 350°f and cook just until golden browned (approximately 3-5 minutes).
• 7 cut diagonally and serve with guacamole and sour cream.