Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup bell pepper, diced
- 1 cup cheddar cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 package egg roll wrappers
- Oil for frying
- For the Dipping Sauce:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning
Instructions
- Step 1: Prepare the Filling – Combine the cooked chicken, black beans, corn, bell pepper, and cheddar cheese in a large mixing bowl. Add cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
- Step 2: Assemble the Egg Rolls – Lay an egg roll wrapper on a clean surface. Spoon about two tablespoons of the filling onto the center, fold the bottom corner over, tuck it in, fold in the sides, and roll tightly. Seal the top corner with water.
- Step 3: Fry the Egg Rolls – Heat oil in a frying pan or deep fryer to 350°F (175°C). Fry egg rolls for 3-4 minutes on each side until golden brown. Drain on paper towels.
- Step 4: Make the Dipping Sauce – In a small bowl, mix sour cream, mayonnaise, lime juice, and taco seasoning. Adjust seasoning to taste.
- Step 5: Serve and Enjoy – Serve the egg rolls hot with the dipping sauce.
Notes
You can customize the filling with your favorite ingredients or dietary needs. Serve with fresh salsa or guacamole for a delightful experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg