Description
Crispy & Flavor-Packed Mexican Chicken Egg Rolls That Everyone Will Love
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
- 12 egg roll wrappers
- Small bowl of water (for sealing)
- Oil for frying (vegetable or canola) or cooking spray for baking
- Optional: Sour cream, salsa, ranch, or guacamole for dipping
Instructions
- In a large bowl, combine chicken, cheese, black beans, corn, bell pepper, green onions, cilantro, spices, and lime juice. Mix well.
- Place an egg roll wrapper on a clean surface in a diamond shape. Add 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with water.
- Continue with remaining wrappers and filling.
- Heat oil to 350°F (175°C). Fry egg rolls 2–3 minutes per side until golden brown. Drain on paper towels.
- Preheat oven to 400°F (200°C). Spray egg rolls lightly with oil and bake 18–20 minutes, flipping halfway.
- Serve hot with your favorite dipping sauces.
Notes
- Use rotisserie chicken for quick preparation.
- Customize fillings to your taste.
- Serve with various dipping sauces for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg