Description
Crispy eggrolls filled with tender chicken, colorful vegetables, and a creamy cheese blend, perfect for appetizers or parties.
Ingredients
Scale
- Eggroll Wrappers
- Olive Oil
- 1 medium Red Bell Pepper, finely diced
- 1 medium Green Bell Pepper, finely diced
- 1 small Red Onion, finely diced
- 1 Jalapeño Pepper, minced (optional)
- 1 cup Black Beans, rinsed
- 1 cup Corn, drained
- 1 cup Cooked Chicken Breast, shredded
- 1 cup Monterey Jack Cheese, shredded
- 1 cup Pepper Jack Cheese, shredded
- 1/4 cup Fresh Cilantro, chopped
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper (optional)
- Salt and Pepper, to taste
- Vegetable Oil, for frying
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Buttermilk
- 1 tbsp Lime Juice
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Sauté the red bell pepper, green bell pepper, and red onion until softened, about 5-7 minutes.
- Add the jalapeño, black beans, and corn; cook for another 2-3 minutes.
- Stir in the shredded chicken, spices, and melted cheese; mix until creamy and combined.
- Allow the filling to cool slightly before assembling.
- Place an eggroll wrapper in a diamond position; add filling and fold tightly.
- Seal edges with a bit of water and set aside.
- Heat oil in a Dutch oven to 350-375°F and fry the eggrolls in batches until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels.
- For the dipping sauce, whisk together mayonnaise, sour cream, buttermilk, cilantro, lime juice, and spices; chill before serving.
Notes
Make the filling a day ahead for easier preparation. Experiment with different proteins and veggies for customization.
Nutrition
- Serving Size: 1 eggroll
- Calories: 215
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg