TEX MEX EGG ROLLS

Steps:

• 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.