Description
Delicious chicken eggrolls filled with flavor and a perfect crunch!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced green onion
- 1/3 cup frozen corn, thawed
- 1/4 cup canned black beans, rinsed and drained
- 2 tablespoons chopped spinach (fresh or frozen, thawed and drained)
- 2 tablespoons diced jalapeño (optional, for heat)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 cup shredded Monterey Jack cheese
- 8–10 eggroll wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a large skillet over medium heat, warm the 2 tablespoons of oil. Add the red bell pepper and green onion. Sauté until soft, about 2–3 minutes. Add the shredded chicken, corn, black beans, spinach, jalapeños, cumin, chili powder, and salt. Stir well to combine. Cook for another 3–4 minutes until everything is heated through and fragrant.
- Add the Cheese: Remove the skillet from the heat and stir in the shredded Monterey Jack cheese. The residual heat will melt the cheese and help bind the filling.
- Assemble the Eggrolls: Lay an eggroll wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon about 2–3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, brushing a little water along the top edge to seal.
- Fry to Perfection: Heat about 1 inch of vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Carefully add the eggrolls, 3–4 at a time, and fry until golden brown, turning occasionally for even crispness. This takes about 3–5 minutes.
- Drain and Serve: Remove the eggrolls from the oil and place on a paper towel-lined plate. Let them cool slightly before serving. They pair wonderfully with avocado ranch or a creamy cilantro-lime dipping sauce.
Notes
- Served with avocado ranch or creamy cilantro-lime dipping sauce enhances the taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 eggrolls
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg