Description
Crispy eggrolls filled with shredded chicken, black beans, corn, and cheese, bringing a smoky and savory flavor.
Ingredients
- Eggroll wrappers
- Cooked chicken, shredded
- Black beans, drained
- Corn, drained
- Red bell pepper, diced
- Green onions, sliced
- Spices: cumin, chili powder (to taste)
- Cheddar cheese, shredded
- Oil for frying
Instructions
- In a bowl, mix together the shredded chicken, black beans, corn, red bell pepper, green onions, spices, and cheddar cheese. Taste and adjust seasoning.
- Place a spoonful of the mixture onto each eggroll wrapper. Fold the sides in, roll tightly, and seal the edge with a little water or beaten egg.
- Heat oil in a deep pan to 350°F (175°C). Fry the eggrolls in batches until golden brown and crispy, about 3–4 minutes per batch.
- Drain the eggrolls on paper towels to remove excess oil and serve hot with your favorite dipping sauce.
Notes
For a lighter version, brush rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning once. Use sharp cheddar for a stronger flavor, or mix with Monterey Jack for creaminess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 eggrolls
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg