Southwest Chicken Egg Rolls

theskinnyishdish.com

Jennifer Sledge Hill

1 lb chicken breasts, raw (or you can use 2.5 cups cooked diced chicken)

1 medium red pepper diced

4 to 5 green onions diced

4 cloves garlic minced

1.5 cups sweet corn frozen, fresh, canned

1 cup black beans rinsed and drained well

1 4 ounce can diced mild green chiles

¼ cup cilantro chopped, optional

2 tsp cumin

1.5 tsp chili powder

⅛ tsp cayenne pepper

1 tsp kosher salt

salt & pepper to taste

1 tbs vegetable oil (plus 2 tsp divided)

16 egg roll wrappers

small bowl water for moistening finger tips

1 cup reduced fat shredded mexican or colby jack cheese

Directions at theskinnyishdish.com

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