Description
Crispy Southwest Egg Rolls filled with chicken, beans, corn, and spices, served with a delicious dipping sauce.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup diced red bell pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 large flour tortillas
- Oil for frying
- Sour cream or salsa for dipping
Instructions
- Combine in a large bowl cooked chicken, black beans, corn, red bell pepper, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Warm the tortillas in the microwave for about 30 seconds to make them pliable.
- Spoon 2-3 tablespoons of the filling onto the center of each tortilla.
- Roll the tortilla tightly, tucking in the sides as you go, to form an egg roll shape.
- Heat oil in a frying pan over medium heat.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes on each side.
- Remove from oil and drain on paper towels.
- Serve with sour cream or salsa for dipping.
Notes
For best results, don’t overstuff the tortillas and ensure oil is hot before frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 25mg