Southwestern Egg Rolls
Add the chicken, cheese, black beans, corn, jalapeño, cumin, chili powder and salt to a large bowl.
Stir until the ingredients are well combined and coated with spices.
Lay out an eggroll wrapper in a diamond shape. Brush the edges with water and add 2-3 tablespoons of the filling to the lower corner of the wrapper.
Roll up the bottom so the point of the wrapper is now in the center.
Fold in the outer corners, and press gently to seal.
Gently roll the egg roll wrapper so the filling is sealed inside.
Press the top point down and gently seal the egg roll closed.
Heat 2 inches of oil in a large pan until it reaches 265°F. Cook the egg rolls until they are golden brown and crispy.
Drain on paper towels and sprinkle with fresh parsley or cilantro if desired.
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