Ingredients
Scale
- 1 cup cooked shredded chicken
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 cup shredded cheddar cheese
- 8 egg roll wrappers
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Sour cream and salsa for serving
Instructions
- Preheat oil in a deep fryer or large pot to 350°F (175°C).
- Mix shredded chicken, black beans, corn, cheese, chili powder, cumin, salt, and pepper in a bowl.
- Place a spoonful of filling on each egg roll wrapper, fold in sides, and roll tightly.
- Brush edges with water and seal.
- Fry egg rolls in hot oil for 3-4 minutes until golden brown and crispy.
- Drain on paper towels and serve warm with salsa and sour cream.
Notes
- Ensure oil is hot enough before frying to prevent sogginess.
- Can be baked at 400°F (200°C) for healthier alternative, about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Frying
- Cuisine: Mexican-American
- Diet: Contains Dairy and Gluten
Nutrition
- Serving Size: 1 egg roll
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg