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Southwestern Eggrolls

Delightful crispy eggrolls filled with chicken, black beans, corn, and spices, perfect for parties or weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Southwestern
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked chicken, shredded Feel free to substitute with shredded rotisserie chicken.
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup cheese, shredded (cheddar or Mexican blend)
  • 1/2 cup green onions, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 12 pieces eggroll wrappers
  • as needed liter oil for frying Ensure the oil is hot enough before frying.

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, black beans, corn, cheese, green onions, cumin, chili powder, and garlic powder. Mix well until all ingredients are well incorporated.
  2. Lay out an eggroll wrapper on a flat surface and place a generous spoonful of the filling in the center.
  3. Fold the sides over the filling and roll it up tightly, making sure to seal the edges. Use a little water on your fingers to help seal the wrappers if needed.
Cooking
  1. Heat oil in a deep fryer or a large skillet over medium heat until it reaches 350°F (175°C).
  2. Fry the eggrolls in batches, avoiding overcrowding, until they are golden brown and crispy, about 3-4 minutes per side.
  3. Remove the eggrolls from the oil and let them drain on paper towels to remove excess oil.
  4. Serve hot alongside your favorite dipping sauce, such as salsa or creamy avocado ranch.

Notes

To keep leftovers fresh, allow them to cool completely before storing in an airtight container. They can last for 3-4 days in the fridge or can be frozen before frying.