Ingredients
Equipment
Method
- In a large skillet over medium heat, combine the shredded chicken, black beans, corn, shredded cheese, chili powder, cumin, and salt. Cook for about 5 minutes, stirring until the mixture is heated through and the cheese is melted.
- Remove the filling from the heat and let it cool slightly before assembling the rolls.
- Place one egg roll wrapper on a clean surface with a corner pointing toward you. Place about two tablespoons of the filling near the bottom corner.
- Fold the bottom corner up over the filling. Fold the left and right corners toward the center. Brush the top edge of the wrapper with the beaten egg, then roll the wrapper up tightly toward the top corner.
- Heat the vegetable oil in a deep fryer or large pot to 350 degrees F (175 degrees C).
- Carefully place the egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crisp.
- Remove the finished egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your choice of dipping sauce.
Nutrition
Notes
You can bake these instead of frying. Place them on a baking sheet, spray lightly with oil, and bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, flipping halfway through, until golden brown.