Southwest Egg Rolls

Southwest Egg Rolls


1 chicken breast fillet

1 TBSP vegetable oil

2 TBSP minced red bell peppers

2 TBSP minced green onions

1 pkg. Homemade Gourmet Black Bean Salsa Mix

15 oz Rotel Tomatoes with Jalapeno’s

2 TBSP Homemade Gourmet Mock Spinach Dip Mix

1 TBSP Homemade Gourmet Southwest Seasoning

1/4 tsp salt

3/4 cup shredded Monterey jack cheese

2 pkg. Egg Roll Wraps



Prepare Homemade Gourmet Black Bean Salsa Mix using Rotel Tomatoes with Jalapeno’s.

Set aside so that the beans and corn soften.

Grill the chicken breast for 4 to 5 minutes per side or until done.

Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan.

Add the Black Bean Salsa, Spinach Dip Mix, southwest seasoning and salt, to the pan.

Cook for another 4 minutes.

Remove the pan from the heat and add the cheese.

Stir until the cheese is melted.


Place the filling into an Egg Roll Wrap, freeze for at least 4 hours.  

Preheat 4-6 cups of oil to 375 degrees.

Deep fry the egg rolls in the hot oil for 12-15 minutes


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