Description
Crispy, golden egg rolls filled with shredded chicken, black beans, corn, bell peppers, and Monterey Jack cheese, seasoned with bold southwestern spices. Perfect as an appetizer, snack, or meal!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1 cup diced red bell pepper
- 1 cup chopped spinach
- ¼ cup diced jalapeño, de-seeded
- 2 cups shredded Monterey Jack cheese
- ½ tablespoon cumin
- ½ tablespoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 package egg roll wrappers (about 20)
- 1 egg (for sealing)
- Oil for frying or cooking spray for baking
Instructions
- In a bowl, mix chicken, corn, black beans, bell pepper, spinach, jalapeño, cumin, chili powder, salt, and black pepper. Stir in cheese.
- Lay an egg roll wrapper flat, add 2-3 tablespoons of filling, fold in sides, roll tightly, and seal edges with egg wash.
- For frying: Heat oil to 350°F and fry egg rolls for 2-3 minutes per side until golden. Drain on a paper towel.
- For baking: Preheat oven to 425°F, brush egg rolls with oil, and bake for 15-20 minutes, flipping halfway.
Notes
- Serve with avocado ranch, sour cream, or guacamole.
- To freeze, wrap in foil and store in an airtight container for up to 3 months.
- Reheat in an oven at 350°F for 10-15 minutes for crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Snacks
- Method: Frying, Baking
- Cuisine: Southwest, Tex-Mex