Crispy Southwest Chicken Wraps (Print Version)

# Ingredients:

→ Filling Ingredients

01 - 2 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
02 - 1 cup corn, drained and rinsed
03 - 1 cup black beans, drained and rinsed
04 - 1 cup spinach, chopped
05 - 1 cup diced red bell pepper
06 - 1/4 cup diced jalapeno, de-seeded
07 - 2 cups Monterey jack cheese, shredded

→ Seasonings

08 - 1/2 tablespoon cumin
09 - 1/2 tablespoon chili powder
10 - 1 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Wrapper & Cooking

12 - 1 package egg roll wrappers (20 egg roll wrappers)
13 - Vegetable oil for frying (or brushing if baking)
14 - Water for sealing

# Instructions:

01 - Combine the chicken, corn, black beans, spinach, red pepper, and jalapeno in a large bowl. Add in the cumin, chili powder, salt, and pepper and stir it into the mixture. Stir in the shredded cheese until everything is well mixed.
02 - Lay out an egg roll wrapper on a clean surface with one of the points facing toward your body. Place 2-3 tablespoons of filling in the middle of the egg roll. Fold the bottom corner up over the filling, fold in the 2 side corners tightly. Then continue to roll it up. Seal the edges by dipping your finger in water and pressing it along the edges. Place on a baking sheet until needed.
03 - Repeat with remaining filling and egg rolls. Place egg rolls into the freezer until oil is heated or oven is preheated. This helps them stay together during cooking.
04 - Add oil to a large skillet until it is about 1 inch thick. Heat it over medium high, or until it reaches 350°F. Add a few egg rolls to the pan at a time, making sure to give them space so they don't touch. Let them cook for 2 to 3 minutes on each side, or until the wrappers are golden brown. Transfer to paper towels, and repeat with remaining egg rolls.
05 - Preheat the oven to 425°F and line a baking sheet with parchment paper. Brush the egg rolls with oil and place them seam side down onto the prepared baking sheet. Bake for about 15 to 20 minutes, or until the egg rolls are golden, flipping them halfway through baking.
06 - Serve hot with your choice of dipping sauces such as ranch, avocado ranch, salsa, or sour cream.

# Notes:

01 - Using rotisserie chicken makes this recipe even quicker and adds great flavor.
02 - The egg rolls can be assembled ahead of time and frozen for up to 3 months before cooking.
03 - Baking offers a healthier alternative to frying with less mess and fewer calories.

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