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Instructions
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Egg Rolls:
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Heat olive oil in a skillet
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Add in the chicken and bell peppers
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Sprinkle in the salt and onion and garlic powders
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Cook until chicken is completely done
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Add in the jalapenos, green onions, cliantro, and corn.
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Stir and cook for 3 mins or until corn is no longer frozen
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Add in the black beans, spinach, cumin, and chili powder.
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Taste and add more salt as needed to taste
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Stir in the cheese
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When the cheese melts, turn off the heat.
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Wrap the tortillas in paper towels and microwave them for 1 min.
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Add 1 TBS of the filling into each of the tortillas and roll them tightly; secure it with a toothpick
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Place the rolls into a container or freezer bag and refrigerate overnight or freeze for an hour.
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Heat vegetable or canola oil in a deep fryer or pan to 375 F
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Fry the egg rolls for 4-5 mins or until they are lightly browned on all sides
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Drain on a paper towel and remove the toothpicks
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Place the rolls on a baking sheet and bake in a 350 F preheated oven for 8 mins.
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Serve with Avocado Ranch
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Avocado Ranch:
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Place all ingredients into a bowl or food processor.
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Mix well.
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Serve.
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Enjoy!