Ingredients
- 2 cups cooked chicken shredded
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 1/2 cup red bell pepper diced
- 1/2 cup cheddar cheese shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a large bowl, mix together the chicken, black beans, corn, bell pepper, cheddar cheese, chili powder, cumin, salt, and pepper.
- Place about 2 tablespoons of the filling mixture on each egg roll wrapper. Fold according to package instructions, sealing the edges with water.
- Heat oil in a deep-fryer or large pot to 375°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve while warm.