Southwestern Egg Rolls

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Add the chicken, cheese, black beans, corn, jalapeño, cumin, chili powder and salt to a large bowl.

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Stir until the ingredients are well combined and coated with spices.

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Lay out an eggroll wrapper in a diamond shape. Brush the edges with water and add 2-3 tablespoons of the filling to the lower corner of the wrapper.

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Roll up the bottom so the point of the wrapper is now in the center.

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Fold in the outer corners, and press gently to seal.

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Gently roll the egg roll wrapper so the filling is sealed inside.

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Press the top point down and gently seal the egg roll closed.

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Heat 2 inches of oil in a large pan until it reaches 265°F. Cook the egg rolls until they are golden brown and crispy.

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Drain on paper towels and sprinkle with fresh parsley or cilantro if desired.

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For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!

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