- 1 package egg roll wrappers
- 1 lb boneless skinless chicken breasts, diced into 1/4″ pieces
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (6oz) can green chiles
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can fire-roasted corn
- 2 C baby spinach leaves, chopped roughly
- 1 C pepper jack cheese, shredded
- 1/2 C extra sharp cheddar cheese, shredded
- 2 tbsp chopped cilantro
- 1 1/2 tbsp fajita seasoning
- 1 tbsp habanero hot sauce, optional
- 1/2 tsp kosher salt, to taste
- oil for frying
- water, for rolling
- In a mixing bowl season your chicken breasts liberally with the fajita seasoning and set it aside. Place a large skillet over medium-high heat. Add a teaspoon of oil, followed by the bell pepper and onion. Sprinkle lightly with Kosher salt and cook until the onions become slightly softened and the peppers begin to char – about 5 minutes or so. Push the peppers and onions to the edge of the pan and add the garlic, along with a touch more oil, if needed. Cook for 1-2 minutes, just until the garlic is fragrant, then stir the garlic together with the peppers and onions.
- Push the sautéed aromatics to one side of the pan, or to the edges. Drizzle in about a teaspoon more oil, then add the prepared chicken breast. Spread the chicken out in an even layer as best you can, pressing it down to ensure it gets a good sear. Let cook undisturbed for 6 minutes, then use a spatula to flip the pieces of chicken over and cook the opposite side (you can also stir it if that’s easier). Let cook for 2 minutes, then stir the pepper mixture into the chicken until well combined. Spread everything out into an even layer and add your spinach on top. Cover the pan with a lid and let it cook undisturbed until the spinach has wilted.
- Once the spinach has wilted down stir it into the chicken mixture, along with the hot sauce, black beans, cilantro, green chiles, and corn. Reduce the heat to medium and cover again with the lid. Let simmer for 3 minutes, then remove the pan from the heat.
- Stir the shredded cheese into the chicken mixture, mixing until it’s evenly distributed and melted throughout. Give it a taste, and add more Kosher salt if you think it needs it. Now it’s time to roll it up!
- Turn your egg roll wrapper diagonally, so that one point is closest to you. Place a couple of heaping spoonfuls of filling close to the center but not quite – bring it closer to the point near you. Use a finger or basting brush to moisten each of the four corners, then, placing one hand on the point of the egg roll wrapper furthest from you to keep the wrapper from sliding, use your other hand to pick up the point closest you and lift and roll it over the filling. Tuck it under the filling a bit – making sure the filling is evenly along the egg roll, then bring up the points to the side and press them into the part of the egg roll wrapper folded over the filling. Once those are sealed – check the seams and pinch them shut if needed – continue rolling the egg roll over, releasing the far edge, and sealing it against the top of the roll. Add more water if you have issues with the roll separating. Place on paper towels – not touching – to rest. while you prepare to cook them.
- Add enough oil to come 1/2 way up the sides of a large skillet and let it heat over medium-high heat. Once the oil is shimmering and the handle of a wooden spoon bubbles gently when inserted add the egg rolls in a single layer – do not crowd the pan! Fry on the first side for about 4 minutes, then flip and continue frying until deeply golden browned all over. Drain on wire racks, blotting excess oil with a paper towel. Continue until all of the egg rolls are fried. Serve with salsa or ranch for dipping. Dassit.
- Preheat your oven to 425°F and place a rack in the top half of the oven. Place a wire baking rack over a sheet pan. Brush your egg rolls lightly with oil, or spray them with cooking spray and arrange them on the wire rack, leaving at least an inch of space between them. Bake for 7 minutes, then flip and bake for 7 more minutes. Continue baking for up to 20 minutes, until they’re as browned as you want them.
- These freeze well. Just make sure to cool them completely before packaging and to remove as much air from the bag as possible. I use my Food Saver but a regular freezer-safe baggie would be fine. You don’t need to defrost these before cooking. Just add a few minutes to the cook time, for either method.
- Prep Time: 30
- Cook Time: 30