Southwestern egg rolls

Directions

1. Cut and dice chicken breasts into small cubes. Heat skillet with 1 tablespoon vegetable oil and let cook; sprinkle with cilantro, pepper, and cumin.
2. In another large skillet, heat 2 tablespoons of vegetable oil; add, cilantro, garlic, cumin, Mexicorn, and black beans; cook on medium-high heat, until cooked thoroughly; cover and simmer.
3. When chicken is cooked, add chicken to the corn and bean mixture, simmer.
4. Open tortillas, place slices of cheese across middle for faster melting; add 3 tablespoons of mixture on the cheese; lay fresh spinach leaves on top of mixture in tortilla add 3 teaspoons of sour cream behind layers; fold in the ends and roll up.
5. Heat butter Crisco in deep fryer or pan at medium-high to high heat. Place egg rolls in grease and cook until light golden brown. Cool, cut in half and serve.