Southern-Style Black Bean and Corn Chicken Spring Rolls

This is a southern take on spring rolls and they taste AMAZING.  Not only are they easy, fun, and don't contain a long list of ingredients, but they are delicious.  This will definitely impress your friends and guests because they look a lot more complicated than they actually are.  The hardest part of the recipe is keeping others in your household from snagging pieces of chicken from the bowl when you are trying to prep them.

Ingredients

• 1 rotisserie chicken
• 2/3 cup of House of Webster Hot Green Chili Salsa (or whatever your favorite is)
• 1 cup shredded "Mexican Blend" cheese
• 1/3 cup canned sweet white and yellow corn
• 1/3 cup canned black beans, drained and rinsed
• 1 tsp ground cumin
• salt and pepper to taste
• large pinch of chopped fresh cilantro
• 1 pack of egg roll wrappers (usually found near the produce in the grocery store)

Instructions

1) Remove the chicken from the rotisserie and chop into small bits.  I tried to pull mine a bit for a shredded effect and then chopped the larger pieces that didn't pull as well.

2) Mix the rest of the ingredients (minus the egg roll wrappers) into the bowl.  Mix well.

3) Put a few spoonfuls of the mixture onto an egg roll wrapper.  Fold in sides.  Fold in bottom and roll.  Have a small cup of water handy.  When you go to roll the wrap, rub a small dab of water on the top corner.  This will keep the wrap from coming apart.  Be sure to keep your surface dry when rolling, otherwise it will become sticky.

4) Spray a cooking sheet with butter flavored nonstick spray and arrange the rolls so there is space between them.  Spray the tops of the rolls with the spray and sprinkle black pepper and cumin over them.

5) Bake at 375 degrees for 25-30 minutes or until golden brown.  I think I went a little longer then 30, but you will know when they are done.  You want them fairly crispy. 

These turned out great!  I served them with a side of the salsa for dipping.  They would also be great served with sour cream, guacamole, maybe some hot sauce or other dips.  The General Manager here at the office had the genius idea of pouring queso over them when served.  I am going to have to make another batch just to give that a shot.  These things are so good alone that pouring queso over the top of them seems like a dangerously delicious idea. Things might get out of hand, but I'm going to give it a shot.

Here's the recipe....

Ingredients

• 1 rotisserie chicken
• 2/3 cup of House of Webster Hot Green Chili Salsa (or whatever your favorite is)
• 1 cup shredded "Mexican Blend" cheese
• 1/3 cup canned sweet white and yellow corn
• 1/3 cup canned black beans, drained and rinsed
• 1 tsp ground cumin
• salt and pepper to taste
• large pinch of chopped fresh cilantro
• 1 pack of egg roll wrappers (usually found near the produce in the grocery store)

Instructions

1) Remove the chicken from the rotisserie and chop into small bits.  I tried to pull mine a bit for a shredded effect and then chopped the larger pieces that didn't pull as well.

2) Mix the rest of the ingredients (minus the egg roll wrappers) into the bowl.  Mix well.

3) Put a few spoon fulls of the mixture onto an egg roll wrapper.  Fold in sides.  Fold in bottom and roll.  Have a small cup of water handy.  When you go to roll the wrap, place a small dab of water on the corner.  This will keep the wrap from coming apart.  Be sure to keep your surface dry when rolling otherwise it will become sticky.

4) Spray a cooking sheet with butter flavored nonstick spray and arrange the rolls so there is space between them.  Spray the tops of the rolls with the spray and sprinkle black pepper and cumin over them.

5) Bake at 375 degrees for 25-30 minutes or until golden brown.  I think I went a little longer then 30, but you will know when they are done.  You want them fairly crispy.