Southwestern Egg Rolls With Chipotle Cream Dip - cooking recipe

Ingredients

EGG ROLLS
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 CHIPOTLE CREAM DIP
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

Preparation

COOK & ASSEMBLE EGG ROLLS:
Saute turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
Cook until spinach wilts, about 1 minute.
Off heat, add cheese(so that it doesn't melt completely) and salt.
Allow filling to cool slightly.
To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
Repeat with remaining wrappers and filling.
MAKE DIP:
Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
FRY EGG ROLLS:
Heat 2 cups vegetable oil to 350\u00b0F-360\u00b0F in a large saute pan over medium-high heat.
Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
Serve egg rolls with dip.