Italian Egg Rolls
Appetizers | Italian

This recipe originated from a member of World Wide Recipes. I changed it a bit, adding some green chile for pizzazz.
 

Serves 16

2 chicken breast halves, chopped
2 Tablespoons green onion, sliced
1 Tablespoons olive oil
1 package frozen spinach, thawed and drained thoroughly
3/4 cup chopped green chile
1 cup mozzarella cheese, shredded
1 cup ricotta cheese
1/2 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/4 teaspoon  dried oregano
1/4 teaspoon  ground nutmeg
1/4 teaspoon  lemon juice
1 Tablespoon butter, softened
16 egg roll skins

In a large skillet, cook chicken & onion in hot oil over medium heat until chicken is no longer pink & onion is tender. In a large mixing bowl, combine spinach, chile, cheeses, garlic powder, oregano, nutmeg & lemon juice. Stir in chicken & onions. Season with salt & pepper. Divide chicken mixture evenly among egg roll wrappers & wrap diagonally, folding corners in (like a burrito). Place each bundle on a cooking sheet coated with cooking spray. Brush each bundle with a little melted butter. Bake in a 350 degree oven for 35-40 minutes or until tops are golden.