This recipe comes from Six Sisters' Stuff! Enjoy!
(makes 6 rolls)
1 tablespoon vegetable oil
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
1 chicken breast, cooked and diced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
pinch of cayenne pepper
3/4 cup shredded Monterey Jack cheese
egg roll wrappers
Directions:
Preheat oven to 400 degrees. In a large skillet, saute green
onion and bell pepper in olive oil, just until soft (this will take 3-5
minutes). Add the corn, black beans, spinach and peppers and cook until
heated through. Add the chicken, cumin, chili powder, salt, and cayenne
pepper. Stir until well blended and tender. Remove from heat and stir in
the cheese.
Fill egg rolls. Start with a corner facing you, and add about 1/4 cup
of filling to the center of the wrapper. Fold the corner facing you
over the filling, tuck in the sides, and finish rolling. Place the rolls
on a greased baking sheet. When finished, spray the rolls with cooking
spray. Bake for about 20 minutes until they are golden brown, flipping
them halfway through.
