Southwestern Egg Rolls
1 lb (about) boneless, skinless chicken breast
1 can yellow corn (I use organic, sodium free)
1 can black beans (again, organic, sodium free)
2 tsp cumin
1 tsp chili powder
1/4 cup chopped fresh cilantro
3/4 cup mexican shredded cheese
1 small purple onion
1 pkg lumpia wrappers
Chop up your chicken in to bite sized (I mean small people!) pieces.
Throw them into a large skillet (I actually use my wok just because I like the deepness of it.) with a small bit of olive oil and saute.
While chicken is sauteing, dice (again, small bites!) the onion and add to the pan (wok). Continue cooking until the chicken is done. Add the cumin and chili powder (you can just use taco seasoning here if you want, but I try to stay away from all the prepackaged stuff and make my own seasoning mixes). Once the seasoning is all mixed in, take a sample bite (you know you want to!) and make sure you've got enough flavor on the chicken. Rinse and drain the black beans and drain the corn, stir in to the chicken/onion mixture. Add the cilantro... if it doesn't look very green, add some more cilantro (you want an even dispersement of green through out the chicken mixture). When it looks nice and colorful (you could even throw in some red peppers to complete the rainbow of color and flavor!), remove the pan from the heat and stir in the cheese. Now, I admit, this is tricky for me... less is more on the cheese in this recipe and generally, that's not the way I flow - but having made these a few times, I always ere on the side of less cheese! You want the cheese to melt a bit, but not be a big clumpy runny mess.
Now comes the time consuming tricky part... rolling the egg rolls. I use lumpia wrappers (these are what I can consistently find at the commissary) and put a large spoonful of the chicken mixture in one corner and roll like you would a burrito. I don't know if this is the right way to roll an egg roll or not, but it works for me! Dampen the corner a bit and seal it shut. Now, I know, technically you fry an egg roll, but lets face it, none of us are getting any younger (and I still have a little baby fat that needs to go) so, I put my egg rolls on a cookie sheet and bake at about 450 for about 10 min, turn them and again for about another 10 min. They are done when the wrappers are good and crispy. I serve them with salsa and sour cream with some lime zest and cilantro mixed in. I have been told you can freeze these for a great late night snack, but honestly, they never last long enough in our house for me to try that!