Southwestern Egg Rolls with Dipping Sauce

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   1.

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   Boil the chicken till done and dice up.

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   Heat 1 Tablespoon of olive oil in a pan over medium heat.

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   Stir in the cut up chicken then add the green onions and red and or green bell pepper.

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   Cook and stir 3 minutes, until tender.

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   2.

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   Mix in corn, black beans, spinach, parsley, cumin, chili powder, salt, pepper and hot sauce.

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   Cook and stir 3 minutes, until well blended.

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   Remove from heat and stir in the Mexican Cheese so that it melts.

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    3.

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    Spoon even amounts of the mixture into each tortilla.

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    Fold ends of tortillas, then roll tightly around mixture.

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    Secure with toothpicks.

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    Arrange in a medium dish, cover with plastic, and place in the freezer.

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    Freeze at least 4 hours.

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    4.

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    In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C).

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    Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.

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    Drain on paper towels before serving.

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    Cut in half and you have around 20 to serve.

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    For the dipping sauce combine all of the ingredients thoroughly and then put in fridge till ready to eat.

No additional tips available.