Southwestern Egg Rolls With Chipotle Cream Dip

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East meets southwest in this funky tex-mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. Cuisineathome 11/27/08 newsletter - erecipes. You can play around with other flavors, as well.

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Steps

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Cook & assemble egg rolls:.

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Saut turkey , cumin , chili powder , garlic powder , and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.

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Stir in spinach , corn , beans , sweet pepper , scallions , and jalapeno.

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Cook until spinach wilts , about 1 minute.

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Off heat , add cheese and salt.

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Allow filling to cool slightly.

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To assemble , lay an egg roll wrapper on a work surface with a corner toward you.

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Brush edges with egg wash.

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Place 1 / 4 cup filling on wrapper and fold bottom corner over filling , tucking tightly.

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Fold in sides and roll to the end.

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Repeat with remaining wrappers and filling.

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Make dip:.

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Stir together sour cream , lime juice , honey , & adobo sauce for dip.

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Put aside & allow to marry.

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Fry egg rolls:.

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Heat 2 cups vegetable oil to 350f360f in a large saut pan over medium-high heat.

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Fry egg rolls until crisp , about 5 minutes.

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Drain them on paper towels.

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Serve egg rolls with dip.

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Ingredients

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cooked turkey, ground cumin, chili powder, garlic powder, onion powder, olive oil, fresh spinach, frozen corn kernels, canned black beans, roasted sweet red pepper, scallion, jalapeno peppers, monterey jack cheese, salt, egg roll wraps, egg, water, sour cream, fresh lime juice, honey, adobo sauce, avocado