1/2cupfrozen spinach (thawed)important - squeeze out all excess water
2cupsMonterey Jack cheese
1 1/2 cupscooked diced chicken breast
1tspsalt
2tspchili powder
1/4tspblack pepper
1/2tspground cumin
1packageegg roll wrappers (20 -21 count)
canola oil for frying
Instructions
In a large bowl, add the corn, black beans (drain and rinsed), red pepper, spinach (all excess water removed), cheese, chicken, salt, chili powder, black pepper, and cumin. Mix all ingredients.
Using a cutting board, add one egg roll wrapper diagonally - like a diamond.
Place 2-3 tablespoons of mixture onto the wrapper, and fold the bottom over the mixture, at the same time squeeze and pull in towards you.
Fold in the left and right sides.
Brush the top with water and fold over.
Repeat these steps for the remaining egg rolls.
Heat the oil for frying on medium heat. Fry until golden brown on both sides - about 2-3 minutes on each side.
Use a baking sheet with rack to place the egg rolls. This helps the egg rolls remain crispy.
For visuals on how to fold egg roll wrappers visit this website - https://www.instructables.com/How-to-roll-Egg-Rolls/
Video
Notes
This recipe makes about 20-21 egg rolls. If you only need half, before cooking - place the remaining egg rolls in a freezer bag and freeze for up to 2 months.