Southwestern Eggrolls

**Southwestern Eggrolls**
 
**Ingredients**
FOR THE EGG ROLLS
2 c. cooked shredded chicken
2 tomatoes, chopped
1 bell pepper, diced
1 jalapeno, minced
1 (15-oz.) can black beans, drained and rinsed
1 c. sweet corn
1 tsp. chili powder
1 tsp. cumin
1/2 c. shredded cheddar
1/2 c. shredded Monterey jack
Kosher salt
Freshly ground black pepper
16 egg roll wrappers
Vegetable oil, for frying
FOR THE CHIPOTLE DIPPING SAUCE
1 c. sour cream
Juice of 1 lime
2 tsp. chipotle powder
Kosher salt
 
**Directions**
1. In a large bowl combine chicken, tomatoes, bell pepper, jalapeno, black beans, and corn. Season with chili powder, cumin, salt, and pepper.
2. Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons of chicken mixture in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until filling is all used up.
3. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until a drop of water bubbles instantly when added to the oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate
4. Make dipping sauce: In a medium bowl combine sour cream, lime juice, and chipotle powder. Season with salt.
5. Serve egg rolls with chipotle dipping sauce.
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Source
SpiceyRicey.com