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1
Season chicken breast with salt and pepper (on both sides).
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2
Grill for 4 to 5 minutes per side or until done.
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3
In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat.
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4
Add the red pepper and onion and saute for a few minutes, until tender.
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5
Cut the cooked chicken into small cubes and add it to the pepper and onion mixture.
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6
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt.
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7
Cook 5- 10 minutes more, stirring frequently, until everything is heated throughout.
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8
Remove pan from heat and add the cheese.
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9
Stir until the cheese is mixed in well and melted.
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10
Wrap about ten eggroll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.
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11
Spoon approximately two tablespoons of the chicken mixture into the center.
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12
Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight.
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13
If desired, place a toothpick in it to hold, then arrange on a plate.
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14
Cover the plate with plastic wrap and freeze for at least 6 hours.
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15
(or overnight).
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16
Make the dip by combining all ingredients in a bowl.
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17
Spoon into container and refrigerate until needed.
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18
Preheat frying oil to 375 degrees.
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19
Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown.
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20
Place on a warm plate lined with paper towels to drain.
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21
Slice each eggroll diagonally and serve with dipping sauce.
