Southwestern Egg Rolls With Chipotle Cream Dip

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 1/2 cups julienned cooked turkey
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 4 cups fresh spinach (3 oz.)
• 1/4 cup frozen corn kernels, thawed
• 1/4 cup canned black beans (drained and rinsed)
• 1/4 cup sliced roasted sweet red pepper
• 1/3 cup chopped scallion
• 2 tablespoons seeded minced jalapeno peppers (more to kick it up a notch)
• 1/4 cup shredded monterey jack cheese
• 1/4 cup shredded monterey jack cheese, spicy
• salt
• 8 egg roll wraps
• 1 egg, beaten with
• 1 tablespoon water
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice (not the bottled kind)
• 1 tablespoon honey
• 1/2 teaspoon adobo sauce, from chipotle chili peppers
• sour cream, for serving
• avocado, slices for garnish

Recipe

• 1 cook & assemble egg rolls:.
• 2 sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
• 3 stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
• 4 cook until spinach wilts, about 1 minute.
• 5 off heat, add cheese(so that it doesn't melt completely) and salt.
• 6 allow filling to cool slightly.
• 7 to assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
• 8 place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
• 9 repeat with remaining wrappers and filling.
• 10 make dip:.
• 11 stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
• 12 fry egg rolls:.
• 13 heat 2 cups vegetable oil to 350ºf–360°f in a large sauté pan over medium-high heat.
• 14 fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
• 15 serve egg rolls with dip.