Mexican Egg Rolls

For a healthier option, this is a great filling in a whole wheat tortilla...but the egg rolls are my favorite way to fix it!

• 2 c. cooked diced chicken breast

• 2 c. shredded Monterey jack or Mexican cheese blend
• 1 (15 oz) can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1/2 chopped red bell pepper
• 4-5 diced green onions
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. chili powder
• 1 tsp. cumin
• 1 (16 oz) package egg roll wrappers
• Oil for frying

1. Mix all ingredients together.
2. Moisten the edges of an egg roll wrapper and put approximately 2 tbsp. of filling in the middle.
3. Fold like you would fold an eggroll. (Picture and directions are on egg roll package.)
4. Make sure the flap is sealed.
5. Heat oil and cook egg rolls until golden brown; drain on paper towels.
6. Serve with sour cream.