Southwest Egg Rolls

Heat the olive oil in a large, nonstick skillet. Cook turkey, onions and garlic until turkey is no longer pink on the outside.

Add red pepper, jalapeño, corn, and black beans. Stir and cook until peppers are slightly tender.

Add seasonings. Stir and taste. Adjust salt as needed. Cook until pan juices are reduced to ¼. Turn off burner and remove pan to cool.

When mixture is barely lukewarm, add cheese and chopped fresh herbs. Stir to distribute evenly.

On a clean work surface, lay an egg roll wrap so that a corner point is towards you. Add 2 tablespoons of filling so that the outside edge is on the center line of the wrap and the bulk is under the center line.

Dip your finger in a bowl of water and trace a wet path along the very edge of the wrap on all sides. Fold the corner of the wrap closest to you over the filling and press it down so that is fits snugly over the filling, creating a tube. Fold the sides in to form triangles over the filing, so that the wrap and filling now resemble an envelope with the flap open.

Using both hands, place your thumbs on the side of the wrap closest to you, with your finger tips over the center of the tube of filling. Gently but firmly wrap the filling towards the flap of the “envelope,” pressing down to keep a snug fit. Dip your finger in the water and trace the triangle edge of the flap overlap to seal the egg roll.

Transfer to a parchment-covered pan. Repeat until all the filling is used.

Preheat oil to 350°F in a fryer or a deep, heavy pan. Fry egg rolls in batches (about 3 to 5 at a time) until golden brown, about 3 minutes. Transfer to a rack over a pan to drain.

Serve immediately after frying. Serve plain, or with a dipping sauce such as an avocado ranch dip, salsa verde or fresh tomato salsa.

Note: This recipe makes approximately 20 egg rolls. But the final number will depend on how much filling you include in each tablespoon.