Taranaki Egg Rolls

2 tbsp rice bran oil
1 boneless chicken breast half
2 tbsp minced spring onion
2 tbsp minced orange capsicum
⅓ cup creamed corn
¼ cup black beans, rinsed & drained
2 tbsp chopped silver beet
1 tbsp diced jalapeno peppers
1 tsp SIDS CRAZY SALT
½ tbsp minced fresh parsley
½ tsp ground cumin
1 pinch chilli powder
½ tsp cayenne pepper
½ tsp SIDS SALT & PEPPER
¾ cup shredded tasty cheese
5 (150 mm) flour tortillas
1 lt rice bran oil for frying

Rub 1 tablespoon of oil over chicken breast. In a saucepan, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining oil in another pan. Stir in spring onion and orange pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, SIDS CRAZY SALT, chilli powder, SIDS SALT & PEPPER and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in the cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with water soaked toothpicks. Arrange in a medium dish, cover with plastic and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 190oC. Deep fry frozen, stuffed tortillas 10 minutes each, until dark golden brown. Drain on paper towels before serving.