Southwestern Egg Rolls
Inspired by: http://allrecipes.com/Recipe/Southwestern-Egg-Rolls/Detail.aspx
Makes 5 eggrolls

INGREDIENTS:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast
2 green onion diced
minced red bell pepper (1/2 pepper)
1 clove garlic
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1 teaspoon ground cumin
1 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
1 cup shredded Monterey Jack cheese
15-20 eggroll wrappers
1 quart oil for deep frying


DIRECTIONS:
Preheat oven to 450 degrees
1. Cook chicken and dice/mince to desired constancy.
2. Using a small amount of oil, saute garlic, green onion, & red pepper. Cook until tender.
3. Add chicken, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt and 
cayenne pepper. Cook until well blended and tender.
4. Let cool (optional) and stir in cheese.
5. Spoon mixture into egg roll wrappers (~2 tablespoons = ~20 egg rolls). Use egg and water wash as 
specified by the egg rolls to seal flap.
6. Lay out egg rolls on cookie sheet and spray lightly with cooking oil. Cook at 450F for 10-20 minutes 
till brown and lightly bubbling.

Cilantro Cream Sauce

http://allrecipes.com/Recipe/Amys-Cilantro-Cream-Sauce/Detail.aspx
1 (8 ounce) package cream cheese, softened (used Fat Free & was still good)
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Directions
1. Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a 
blender or food processor. Blend until smooth and creamy. Place in a serving bowl.