Description
Delicious and crispy egg rolls filled with savory Mexican flavors – perfect for any occasion.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1 tablespoon taco seasoning
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Combine the shredded chicken, cheese, black beans, corn, bell pepper, onion, and taco seasoning in a large bowl. Mix well.
- Place an egg roll wrapper on a clean surface and spoon 2-3 tablespoons of the chicken mixture onto the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top with a little water.
- Heat oil in a deep pan over medium heat. Once hot, fry the egg rolls until golden brown and crispy, about 3-4 minutes on each side.
- Remove and drain on paper towels. Serve warm with salsa or guacamole.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg