Southwestern Chicken Egg Rolls

Method12 steps

1. 1

   Step 1: In a wide pan over medium heat, heat about 1 tablespoon of oil. Add onions (1) and cook until softened.

   Uses About 1 tablespoon oil for filling · 1 small onion, peeled and chopped

2. 2

   Step 2: Add bell peppers and cook until tender crisp.

   Uses Softened onion · 1 cup red bell pepper, diced

3. 3

   Step 3: Add chicken (4 cups), black beans (1 cup), and corn. Cook just until heated, gently stirring to combine.

   Uses Onion and tender-crisp bell pepper · 4 cups cooked chicken, chopped · 1 cup cooked black beans, rinsed and drained · 1 cup cut corn

4. 4

   Step 4: Add spinach and cook just until wilted.

   Uses Heated chicken, beans, corn and aromatics · 2 cups fresh baby spinach

5. 5

   Step 5: Add chili powder (1 teaspoon), salt (1 teaspoon), garlic powder (1/2 teaspoon), and pepper (1/4 teaspoon). Stir to distribute.

   Uses Filling with wilted spinach · 1 teaspoon chili powder · 1 teaspoon salt · 1/2 teaspoon garlic powder · 1/4 teaspoon pepper

6. 6

   Step 6: Remove from pan and drain excess liquid in a colander. Allow to completely cool.

   Uses Seasoned cooked filling

7. 7

   Step 7: Transfer to a bowl and add shredded cheese, tossing to combine.

   Uses Drained completely cooled filling · 2 cups Monterey Jack cheese, shredded

8. 8

   Step 8: Separate egg roll wrappers (21) into individual sheets. On a flat working surface, lay the wrapper like a diamond.

   Uses 21 egg roll wrappers (1 package)

9. 9

   Step 9: Place about 2 tablespoons of the cooled chicken-and-cheese filling in the middle of each wrapper.

   Uses Separated 21 wrappers · Cooled chicken-and-cheese filling

10. 10

    Step 10: Fold the bottom corner over the filling, fold the sides inward and roll tightly. Moisten the final corner with a dab of water to seal. Repeat with the 21 wrappers. Reserve the remaining cooked filling for another use.

    Uses Filled wrappers · A little water for sealing wrappers

11. 11

    Step 11: In a pan over medium heat, heat about 2-inches deep of oil to 350 F. Add egg rolls and deep-fry, turning on sides as needed, until golden brown and crisp.

    Uses 21 sealed egg rolls · Oil to a depth of about 2 inches for deep frying

12. 12

    Step 12: Remove from oil and drain on a wire rack set over a baking sheet. Serve with ranch dressing.

    Uses Golden crisp fried egg rolls · Ranch dressing, for serving