Recipe #365: Southwestern Egg Rolls

These were AMAZING! I loved the filling. You could use it with anything. I found the recipe on pinterest and the recipe is originally found here. I made just a couple of changes...

You need:
1 can of pinto beans, drained and rinsed
2 cans of southwestern styled corn, drained
1 cup of fresh spinach cut into thin slices
1 chicken breast plus 2 Tbsp taco seasoning
1 cup cheddar
1/2 cup mozzarella
4 green onions chopped
1 tsp ground cumin
1/2 tsp taco seasoning
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 package of spring roll wrappers

• first stick the chicken in some water mixed with the 2 tbsp taco seasoning and boil. when cooked through shred chicken and put in a large bowl
• mix in the remaining ingredients (except the wrappers!)
• heat oven to 425 and spray a baking sheet with non stick spray
• lay out one wrapper, with point facing you.
• place 1/4 cup of filling in the point of the wrapper and start to roll up, when you get half way, fold in 2 outside corners to the middle and tightly continue to roll up. 
• wet the tip of the remaining corner to make sure it sticks to the roll
• place rolls on the prepared baking sheet ( I did about 12 on a sheet) and bake for 15-20 minutes or until wrapper gets golden brown. Turn the rolls half way through baking

they tasted amazing with some taco ranch dressing...mix some cumin, taco seasoning, and a pinch of cayenne pepper with about a half cup of ranch. work out the measurements until if is the flavor you want. It was a pretty yummy dipping sauce!