Ingredients
Scale
- 1 lb cooked shredded chicken
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 package egg roll wrappers
- 2 tbsp chopped fresh cilantro
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Oil for frying
Instructions
- In a mixing bowl, combine shredded chicken, black beans, corn, cheese, cilantro, chili powder, cumin, salt, and pepper.
- Place an egg roll wrapper on a clean surface, spoon about 2-3 tablespoons of filling in the center.
- Roll the wrapper tightly, folding the sides inward and sealing with a little water.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep pan over medium-high heat.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes.
- Drain on paper towels and serve hot with dipping sauces.
Notes
- Ensure rolls are sealed well to prevent filling from leaking during frying.
- Serve with salsa, sour cream, or guacamole for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Frying
- Cuisine: American
- Diet: Nut-Free, Vegetarian option available
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 kcal Kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg
