Southwestern Egg Rolls

2 TB Vegitable Oil
2 Skinless Boneless Chicken Breasts
2 TB Minced Green Onion
2 TB Minced Red Pepper
1/3 C. Frozen Corn
1/4 C. Black Beans, Rinsed and Drained
2 TB Frozen Spinach Thawed and Drained
2 TB Diced Jalepeno Pepper
1/2 TB Minced Fresh Parsley
1/2 tsp. Ground Cumin
1/2 tsp. Chili Powder
1/3 tsp. Salt
1 Pinch Ground Cayenne Pepper
3/4 C. Shredded Monterey Jack Cheese
Egg Roll Wrappers

Heat 1 TB oil in pan. Add Chicken and cook until no longer pink in the middle. Remove chicken from the pan cool and then dice chicken. Heat remaining 1 TB oil in pan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Add corn, black beans, spinach, jalepeno, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in monterey jack cheese so that it melts.

Spoon even amounts of filling onto the egg roll wrappers. Follow the directions on the back of the egg roll wrappers and roll to form an egg roll.

Deep fry in oil until the egg roll wrapper is a golden brown. You can dip these in ranch they are pretty tasty. I don't add spinach to mine, but they still taste great!