Ingredients
Scale
- 1 cup cooked shredded chicken
- 1 cup corn kernels
- 1 cup black beans, drained
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 package egg roll wrappers
- Oil for frying
- Fresh cilantro for garnish
Instructions
- In a bowl, combine shredded chicken, corn, black beans, cheese, chili powder, and cumin.
- Place an egg roll wrapper on a clean surface, add about 2 tablespoons of filling in the center.
- Fold the sides over the filling and roll tightly, sealing the edge with a bit of water.
- Heat oil in a deep skillet over medium-high heat.
- Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels, garnish with cilantro, and serve with dipping sauce.
Notes
- Ensure the oil is hot enough before frying to prevent sogginess.
- Serve immediately for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Frying
- Cuisine: American/Mexican
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 egg roll
- Calories: 180 kcal Kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg