Ingredients
Scale
These ingredients are straightforward and likely already in your pantry or fridge. I always say, keep it simple and delicious!
- 1 tablespoon olive oil
- 1 cup cooked chicken breast, shredded (or substitute with cooked beans for a vegetarian option)
- 1 cup canned corn, drained
- 1 cup black beans, rinsed and drained
- 1/2 red bell pepper, diced
- 1/2 cup diced onions
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- 8 large egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onions and red bell pepper, sautéing until the onions are translucent, about 5 minutes.
- Stir in the shredded chicken, corn, black beans, and taco seasoning. Cook for another 3-4 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
- Remove the skillet from heat and stir in the Monterey Jack cheese. Mix until the cheese is melted and gooey.
- Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 3 tablespoons of the filling mixture in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold the sides in. Roll the wrapper tightly, sealing the top corner with a dab of water.
- Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches, 2-3 at a time, for 3-4 minutes or until golden brown and crispy. Drain on paper towels.
- Let them cool for a few minutes before serving. Enjoy the crispy, cheesy goodness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Southwest Egg Rolls, recipe, cooking, food
