Description
Crisp golden shells crack open to reveal a fiery blend of tender chicken, black beans, sweet corn and melted pepper jack, brightened with cilantro and chili spice.
Ingredients
- 8 wrappers egg roll
- 1 cup shredded cooked chicken
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup red bell pepper finely diced
- 1/4 cup green onion chopped
- 1/2 cup shredded pepper jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil
Instructions
- In a bowl, combine shredded chicken, black beans, corn, red bell pepper, green onion, pepper jack cheese, cilantro, chili powder, ground cumin, salt, and black pepper; mix well.
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you and place about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner; seal the edge with a little water.
- Heat vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).
- Fry the eggrolls in batches for 2 to 3 minutes per side or until golden brown and crisp.
- Remove eggrolls with a slotted spoon and drain on paper towels before serving.
Notes
- You can substitute chicken with ground turkey or beef for variation
- For a lighter option, bake eggrolls at 425°F for 15–20 minutes, turning halfway through
- Serve with salsa, ranch dressing, or guacamole for dipping
- Prepare the filling a day ahead and store in the refrigerator for up to 2 days