Mexi-Egg Rolls (Emily Heaps)

Ingredients:

3 chicken breasts – cut up

Juice of two limes - divided

¼ C red onion - chopped

½ C red pepper – chopped

1 can black beans – rinsed and drained

1 C frozen corn

1 C grated jack/cheddar cheese

Red pepper flakes – to taste

¼ C cilantro

Egg roll skins

Oil

Directions:

Cook the chicken in lime juice. Season with garlic salt and pepper. Take out of pan and chop up even smaller with food chopper. Sauté the onion and pepper until soft. Add rest of ingredients into bowl add more lime juice and stir. Spoon into egg roll skins and roll up. Deep fry them in the oil about 1 minute on each side. You just want them golden brown. Cut them open and serve with lime juice and salsa. Best served while hot!