Description
Warm, crunchy Mexican chicken egg rolls filled with a smoky, tangy mixture of chicken, beans, and cheese, perfect for parties.
Ingredients
Scale
- 12 egg roll wrappers
- 450 g shredded cooked chicken (about 3 cups)
- 240 g black beans (1 can, drained)
- 150 g corn (1 cup, fresh or thawed)
- 113 g shredded cheddar or Monterey Jack cheese (1 cup)
- 120 g diced red bell pepper (1 medium)
- 100 g diced yellow onion (1 small)
- 2 cloves garlic, minced
- 15 ml lime juice (1 tbsp)
- 15 ml olive oil (1 tbsp)
- 8 g taco seasoning (2 tsp)
- 15 g chopped cilantro (optional)
- Salt and pepper to taste
- 1 large egg, beaten with 15 ml water (egg wash)
- Vegetable oil for frying
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until translucent.
- Add garlic and cook until fragrant.
- Stir in chicken, black beans, corn, taco seasoning, and lime juice. Cook to warm through.
- Remove from heat and mix in cheese and cilantro. Let cool.
- Place one egg roll wrapper with a corner facing you, fill, and roll tightly.
- Fry in hot oil until golden brown or bake in the oven until crisp.
- Serve with garnishes like cilantro and lime wedges.
Notes
Make-ahead options available: assemble and freeze unbaked rolls.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 egg rolls
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg