2 oz. Vegetable or Canola Oil for coating chicken
2 boneless, skinless chicken breasts (halves)
3 T chives minced
2 T minced red bell pepper
1/4 cup frozen corn kernels
1/4 cup of wilted and chopped spinach
3 oz. diced jalapeno seeded
1/2 T fresh cilantro
1/2 tsp cumin
1/2 tsp. ancho powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cups shredded Monterey Jack cheese
8 Egg rolls
Canola oil for deep frying
Rub vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Spoon even amounts of the mixture into each egg roll. Fold ends of egg roll to the middle, then roll tightly around mixture. Seal with a little water to glue the edges. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry egg rolls 2-3 minutes each, or until dark golden brown. Drain on paper towels before serving. Serve with aioli.