Southwestern Egg Rolls - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 lb ground turkey
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed, drained and dry
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded monterey jack cheese
5 (6 inch) flour tortillas
1 quart oil (for deep frying)

Preparation

Use medium pan over medium heat cook chicken after you've massaged it with oil (1 TBs). Cook 5 min on each side till it's thru. Then set aside.
Using the rest of the oil saute green onion and red pepper till tender. 5 minute.
Chop chicken and add to the veges. Add in beans, corn, spinach, peppers, and spices. Stir while cooking till well mixed and tender. Remove from heat, add cheese and mix in till it melts.
Microwave torillias wrapped in damp paper towels ca. 1 minute or till soft.
Fill tortillas with equal amounts of mixture. Roll it tightly not forgetting to wrap the bottom. Hold together with toothpicks. Place in freezer safe pan top with pastic wrap and freeze for minute 4 hours.
In a deep pan heat frying oil to 375. Fry frozen tortillas (careful of splatter) 10 min each or till desired brown. (less fat variety bake at 400 for 20 min).