EGG ROLLS
INGREDIENTS SEASONING • 1/2 tsp. Cumin
• 1/2 tsp. Chili Powder • 1/4 tsp. Garlic Powder • 1/4 tsp. Salt • 1/4 tsp. Pepper EGG ROLLS • 1 tsp. Vegetable Oil Plus Extra for Frying • 1 Chicken Breast Fillet, 6 oz. You can also use boiled or rotisserie chicken shredded • 3/4 Cup Shredded Mozzarella or Monterey Jack Cheese • 1/3 Cup Fresh Corn off the Cob or Canned and Drained • 1/3 Cup Canned Black Beans Rinsed & Drained • 1/4 Cup Bell Pepper Finely Chopped • 1/4 Cup Onion Finely Chopped • 4-6, 6” Tortillas
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DIRECTIONS 1. Combine the spices in a bowl and mix well. 2. Dice the chicken, red bell pepper, and onion into small pieces. Everything should be roughly the same size. 3. Thaw the spinach and drain well and chop. 4. Use a large skillet over medium-high heat. Add cooking oil and sauté the chicken until it’s nearly cooked through. (If using rotisserie or boiled shredded chicken skip this step and sauté red bell pepper, and onion on their own then add pre cooked chicken when veggies are soft). Then add all the filling ingredients and the spice mix. Stir it all together. 5. Allow it to cook till the onions and peppers are soft, stirring occasionally, then turn the heat to medium-low. Add the 7. To roll, place the tortilla 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 degrees. Add the eggrolls to the pan and fry on all sides till deep golden brown. Watch closely they cook fast. 10. Remove to a wire rack to cool. Slice in half at a diagonal and Enjoy! cheese and stir to combine. Allow it to slowly melt into the mixture. 6. Add the filling to the flour tortillas. Be sure not to overstuff.
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