Description
Crunchy, savory eggrolls filled with shredded chicken, black beans, corn, spinach, and cheese, perfect for appetizers or quick snacks.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup spinach, chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or pepper jack)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 egg roll wrappers
- Oil for frying
- Dipping sauce (optional)
Instructions
- Prepare ingredients: shred the chicken, chop the spinach, rinse the black beans, and thaw the corn.
- In a bowl, mix together chicken, spinach, black beans, corn, cheese, chili powder, cumin, garlic powder, and onion powder.
- Assemble the egg rolls: place 2 tablespoons of filling in each wrapper, fold, and seal with water.
- Heat oil in a pan to 350°F (175°C) and fry egg rolls in batches until golden brown, about 3–4 minutes per side.
- Remove from oil, drain on paper towels, let rest, and serve warm with dipping sauce.
Notes
You can bake the eggrolls instead of frying them for a lighter version. Refrigerate any un-fried eggrolls for up to 24 hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 egg rolls per person
- Calories: 460
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg