Eggrolls
oil for frying
1 1/2 cups of chicken, cooked and cubed
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/2 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1/4 cup frozen spinach, thawed
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley or 1-2 teaspoons of dried parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
dash cayenne pepper
1 cup shredded Monterey Jack cheese or any mexican blend
five 7-inch flour tortillas
1 egg, beaten
Avocado-Ranch Dipping Sauce
1 small smashed, fresh avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple minutes until tender.
Add cubed chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook a few minutes until the spinach is well incorporated into the mixture.
Remove from heat and add cheese. Stir until the cheese is melted.
Warm the tortillas in a tortilla warmer or wrapped in a towel in the microwave for 30 seconds. Spoon approximately one-fifth of the mixture into the center of each tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, but before you finish rolling brush beaten egg on the inside edge of the tortilla. Finish rolling the eggroll, then set the eggroll on the "glued" flap until the egg sets.
Deep fry the eggrolls in the hot oil until golden brown.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Enjoy!
Recipe adapted from Top Secret Recipes
