Southwestern Chicken Egg Rolls - Kraft Recipes Top
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Southwestern Chicken Egg Rolls

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  • Saute chicken and spices in oil in a large nonstick skillet over medium-high; heat 1 minute. Stir in spinach, corn, beans, red pepper, scallions, and jalapeno. Cook until spinach wilts, 1 minute; off heat add cheese and salt.
  • To assemble, lay a wrapper on a work surface with a corner toward you; brush edges with egg wash. Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end. Repeat with remaining wrappers and filling. Stir together all ingredients for dipping sauce.
  • Heat 2 cups vegetable oil to 350-360 degrees F in a large saute pan over medium-high. Fry egg rolls until crisp, about 5 minutes; drain on paper towels. Serve with Chipotle Cream Dip.

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