Mexican Egg Rolls

• 2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
• 2 cups monterey jack cheese or 2 cups Mexican blend cheese, shredded
• 1 (15 ounce) can drained black beans
• 2 cups frozen sweet corn (unthawed and drained of liquid)
• 1/2 chopped sweet red pepper
• 4 -5 diced green onions
• 2 minced fresh garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 teaspoon cumin (can put 1/2 t more if desired)
• 1 (16 ounce) package egg roll wraps
• oil (for frying)

1. Chop the chicken into small dices.
2. Mix all ingredients together.
3. Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
4. Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
5. Make sure the flap is sealed to keep the filling inside.
6. Heat oil to 350u0b0F and cook just until golden browned (approximately 3-5 minutes).
7. Cut diagonally and serve with guacamole and sour cream.

chicken breasts, cheese, black beans, frozen sweet corn, sweet red pepper, green onions, fresh garlic, salt, pepper, chili powder, cumin, egg roll wraps, oil

Taken from www.food.com/recipe/mexican-egg-rolls-133030 (may not work)