Description
Crispy, golden eggrolls filled with a savory mixture of chicken, black beans, corn, and vibrant vegetables, perfect for game days or festive gatherings.
Ingredients
Scale
- 12 eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced red and green bell peppers, red onion, and jalapeño, cooking for 5-7 minutes until softened.
- Stir in the black beans and corn, cooking for another 2-3 minutes until heated through.
- Add the shredded chicken, chili powder, cumin, garlic powder, cayenne pepper (if desired), salt, and black pepper, mixing well. Cook for another couple of minutes for the spices to infuse.
- Reduce heat to low and stir in the cheese until melted. Remove from heat and mix in fresh cilantro, letting it cool slightly.
- Assemble the eggrolls by laying a wrapper in a diamond shape, adding 1/4 cup filling, folding edges, and rolling tightly while sealing with water.
- Prepare dipping sauce by mixing mayonnaise, sour cream, buttermilk, cilantro, lime juice, and spices. Refrigerate for at least 30 minutes.
- Heat vegetable oil in a deep pot to 350-375°F. Fry eggrolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
Notes
Allow filling to cool before assembling to avoid soggy wrappers. Fry in small batches to retain oil temperature for crispy results.
- Prep Time: 20
- Cook Time: 25
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 eggrolls
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg