Description
Crispy eggrolls filled with shredded chicken, black beans, corn, and vibrant spices, perfect for gatherings and cozy nights.
Ingredients
Scale
- 8 oz chicken breast (cooked and shredded)
- 2 tablespoons olive oil
- 1/2 cup black beans (canned, rinsed, and drained)
- 1/2 cup corn (canned, thawed frozen, or fresh)
- 1/4 cup red bell pepper (diced)
- 1/4 cup green onions (diced)
- 1 jalapeño pepper (diced)
- 2 tablespoons fresh cilantro (chopped)
- 1/3 cup frozen spinach (thawed and chopped)
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper
- 1 cup Monterey Jack cheese (shredded)
- 10-12 egg roll wrappers
- Oil for frying
- Dipping Sauce:
- 1/2 cup ranch
- 1 medium ripe avocado (mashed)
- 2 tablespoons buttermilk
- 2 tablespoons chopped fresh cilantro
- 1 & 1/2 teaspoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the shredded chicken and sauté until heated through.
- Mix in the black beans, corn, red bell pepper, green onions, jalapeño, cilantro, and spinach.
- Stir in ground cumin, chili powder, salt, and cayenne pepper. Cook for 2-3 minutes.
- Remove from heat and allow the mixture to cool slightly.
- Take an egg roll wrapper and lay it flat on a clean surface.
- Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then tuck in the sides.
- Roll the wrapper tightly away from you to enclose the filling.
- Seal the edges with a little water.
- Repeat until all the filling is used.
- Heat oil in a deep pan or pot over medium-high heat for frying.
- Carefully place a few egg rolls in the hot oil at a time.
- Fry until golden brown on all sides, about 3-4 minutes.
- Remove and drain on paper towels.
- For the dipping sauce, combine ranch, mashed avocado, buttermilk, cilantro, lime juice, salt, garlic, and onion powder in a bowl. Whisk until smooth and creamy.
Notes
Prep ahead by making the filling in advance. For a healthier version, bake the eggrolls.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 eggrolls
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg