Description
Crispy, savory eggrolls filled with shredded chicken, black beans, corn, and cheese, ideal for parties or as a snack.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen (thawed if frozen)
- 1 cup red bell pepper, diced
- 1 cup green onions, chopped
- 1 cup cheese (cheddar or a Mexican blend), shredded
- 1 package egg roll wrappers (about 12 wrappers)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Combine all filling ingredients in a large bowl and mix until evenly combined.
- Portion the filling onto the center of each egg roll wrapper, moisten edges with water, and roll tightly to seal.
- Heat oil in a deep pan to 350°F and fry egg rolls in batches for 3–4 minutes on each side until golden brown and crispy.
- Drain on paper towels and keep warm in a low oven while frying the remaining egg rolls.
Notes
Serve warm with dipping sauces like salsa ranch, chipotle mayo, or cilantro-lime dip. Can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 eggrolls
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg