Southwestern Egg Rolls

Southwestern Egg Rolls 8 egg rolls

These chicken egg rolls have the wonderful flavors of Mexican cooking. Enjoy them with guacamole, salsa or any of your favorite condiments.

1 large skinless, boneless chicken breast
1 tablespoon olive oil
2 tablespoons green onion
1-1/2 to 2 tablespoons jalapeno, seeded and diced
1/3 cup fresh (cooked) or frozen (thawed) corn
1 teaspoon garlic powder

1/2 teaspoon ground cumin
1/8 teaspoon red chili powder
1-1/2 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
8 egg roll wrappers

Heat oli in large skillet. Cook chicken breast over medium heat until no longer pink.
When chicken is cool, shred using two forks.
In same pan you cooked the chicken, cook onions and jalapeno until tender.
Add chicken, corn, garlic, cumin, red chili powder, lime juice and cilantro.
Cook until warm, stirring occasionally. At this point you may refrigerate until ready to use.
Place one egg roll wrapper diagonally on the counter in front of you.
Spoon about 1/4 cup of mixture diagonally on an egg roll wrapper.
Lightly dampen the edges of the egg roll wrapper with water.
Roll wrapper over mixture, then fold ends in and continue rolling wrapper until the edge is folded under.
Press edges to seal wrapper.
Continue until all egg roll wrappers are filled and rolled.
Heat oil in skillet until hot.
Fry egg rolls in the hot oil turning until each side is golden, about 4-6 minutes.

Calories 182, Fat 3.6g, Cholesterol 36mg, Sodium 276mg
Carbohydrates 20.5g, Fiber 0.9g, Protein 15.1g