Tex Mex Egg Rolls

Recipe by mermaidmagic
READY IN: 1hr 5mins




  • Season chicken breast with salt and pepper (on both sides).
  • Grill for 4 to 5 minutes per side or until done.
  • In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat.
  • Add the red pepper and onion and sauté for a few minutes, until tender.
  • Cut the cooked chicken into small cubes and add it to the pepper and onion mixture.
  • Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt.
  • Cook 5- 10 minutes more, stirring frequently, until everything is heated throughout.
  • Remove pan from heat and add the cheese.
  • Stir until the cheese is mixed in well and melted.
  • Wrap about ten eggroll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.
  • Spoon approximately two tablespoons of the chicken mixture into the center.
  • Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight.
  • If desired, place a toothpick in it to hold, then arrange on a plate.
  • Cover the plate with plastic wrap and freeze for at least 6 hours.
  • (or overnight).
  • Make the dip by combining all ingredients in a bowl.
  • Spoon into container and refrigerate until needed.
  • Preheat frying oil to 375 degrees.
  • Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown.
  • Place on a warm plate lined with paper towels to drain.
  • Slice each eggroll diagonally and serve with dipping sauce.