A delightful marriage of classic Tex-Mex flavors and crispy Asian-inspired rolls.
Ingredients
Scale:
1 cup cooked and shredded chicken (or ground beef, for a heartier option)
1 cup shredded cheddar cheese (preferably sharp for added flavor)
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels (fresh, frozen, or canned)
1/4 cup diced jalapeños (fresh or pickled)
1 teaspoon taco seasoning
10-12 egg roll wrappers
Oil for frying
Your favorite spicy dipping sauce
Instructions
In a large bowl, combine the shredded chicken, cheddar cheese, black beans, corn, jalapeños, and taco seasoning. Mix until well combined.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides in, and roll it up tightly. Seal the top corner with a dab of water.
In a deep frying pan or heavy pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).
Carefully add 3-4 egg rolls at a time into the hot oil and fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Allow the egg rolls to cool slightly before serving. Pair them with your choice of dipping sauce.
