Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup corn kernels
- 1 can black beans, drained
- 1 red bell pepper, diced
- 1 cup shredded cheese
- 1 package egg roll wrappers
- Oil for frying
- Salsa or dipping sauce for serving
Instructions
- Preheat oil in a deep skillet or fryer to 350°F (175°C).
- In a bowl, combine shredded chicken, corn, black beans, bell pepper, and cheese.
- Place an egg roll wrapper on a flat surface, add about 2 tablespoons of filling near one corner.
- Fold the corner over the filling, tuck in the sides, and roll tightly. Seal with a dab of water.
- Deep fry the egg rolls in hot oil until golden brown and crispy, about 3-4 minutes.
- Remove and drain on paper towels. Serve hot with salsa or your favorite dip.
Notes
- Ensure the filling is well mixed for even flavor distribution.
- Do not overfill the wrappers to prevent tearing during frying.
- Maintain oil temperature for crispy results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Frying
- Cuisine: American-Mexican
- Diet: Gluten-Free (with gluten-free wrappers), Low Carb (if using lettuce wraps)
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg