Name: Southwestern Egg Rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 6-8
Ingredients: 2 cups cooked chicken breast, shredded; 1 cup frozen corn kernels, thawed; 1 can (15 oz) black beans, drained and rinsed; 1 cup spinach leaves, chopped; 2 green onions, thinly sliced; 1 red bell pepper, finely diced; 1 jalapeño pepper, seeded and minced; 1 cup shredded Mexican cheese blend; 2 tablespoons fresh cilantro, chopped; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 20 egg roll wrappers; Vegetable oil for frying

Instructions

Prepare the filling

In a large bowl, combine the shredded chicken, corn, black beans, spinach, green onions, red bell pepper, jalapeño, cheese, cilantro, cumin, chili powder, and garlic powder. Mix thoroughly until all ingredients are evenly distributed.
Fill the egg rolls

Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you. Spoon approximately 2-3 tablespoons of the filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners, and roll tightly toward the remaining corner. Seal the edge by moistening it with a little water.
Prepare for frying

Repeat the filling process with remaining wrappers and filling. Once all egg rolls are prepared, heat oil in a large, deep skillet or pot to 350°F (175°C). The oil should be about 2 inches deep.
Fry the egg rolls

Carefully place 3-4 egg rolls in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Serve hot

Allow the egg rolls to cool slightly before serving. Cut diagonally in half if desired and serve with avocado ranch dressing, salsa, or sour cream for dipping.

Southwestern Egg Rolls

Ingredients

Instructions

Nutritional Information