Healthy-ish Southwest Egg Rolls

There's a brewery and restaurant in town that has southwest chicken egg rolls on their menu, and I have to get them everytime I go because they are just so delicious, eventhough they burn the dickens out of my mouth when I try to inhale them as soon as they get to my table. I decided I'd try to recreate these delectable little packages at home, but with a healthier twist. These puppies are still fried in oil, so don't get too excited, but they ended up being about 190 calories a piece compared to the 300 calories in the OG recipe.

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Servings: 12

Prep Time: 10 min

Total Time: 20 min

INGREDIENTS:

• 1 1/2 cup cooked chicken, shredded (I use rotisserie chicken from the supermarket)

• 1 cup black beans

• 1 cup corn

• 1/2 cup chopped bell pepper

• 1/4 cup sliced green onion

• 2 jalapenos, seeded and diced

• 1/2 cup spinach, chopped

• 1 Tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp pepper

• Pinch of salt

• 2 cups Montery Jack cheese, shredded

• 1 package egg roll wrappers (about 20)

• Oil for frying

DIRECTIONS:

1. In a large bowl, combine chicken, beans, corn, pepper, onion, jalapenos, spinach, spices, and cheese.

2. Place an egg roll wrapper on a clean surface. Spoon about 2 Tbsp of the chicken mixture into the center of the egg wrapper. Brush water along the edges of the wrapper and wrap the egg roll acording to the package directions. Repeat until all wrappers are used.

3. In a large skillet, add oil until it's about an inch up the side of the pan and heat to medium high.

4. Once the oil is hot enough, add the egg rolls a few at a time and cook 1-2 minutes per side until golden brown.

5. Allow egg rolls to drain and cool slightly on a plate with a paper towel before serving. Serve with ranch dressing.