3cupsboneless skinless chicken breastscooked and shredded
2cupsColby Jack cheesefinely shredded
15ouncesblack beansdrained and rinsed (1 can)
1cupfrozen cornthawed
1jalapeñodeseeded and finely minced
1teaspoonground cumin
1teaspoonchili powder
½teaspoonkosher salt
14egg roll wrappers
Instructions
Heat 2 inches of oil in a deep skillet over medium heat to 265°F.
In the meantime, add the chicken, cheese, black beans, corn, jalapeño, cumin, chili powder and salt to a large bowl, and stir to combine.
3 cups boneless skinless chicken breasts, 2 cups Colby Jack cheese, 15 ounces black beans, 1 cup frozen corn, 1 jalapeño, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon kosher salt
Lay out an eggroll wrapper in a diamond shape, then brush the edges with water and add 2 to 3 tablespoons of the filling to the lower corner of the wrapper.
14 egg roll wrappers
Roll up the bottom then press the edges and fold in the outer corners then gently roll it up, and seal the top corner down.
Repeat the process with the remaining filling then fry 3-4 in the oil at a time for two to three minutes or until light and golden on all sides.
Let them drip off any excess oil on a plate fitted with a paper towel, and serve with Ranch dressing and freshly minced cilantro if desired.
See post for storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 egg rolls. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.