Description
Crispy, cheesy, flavor-packed eggrolls loaded with Tex-Mex veggies and served with cool ranch dip.
Ingredients
- Cooked chicken (1–2 cups, shredded)
- Monterey Jack cheese (1 cup, shredded)
- Eggroll wrappers
- Black beans
- Corn
- Red bell pepper (diced)
- Spinach (chopped)
- Green onions
- Cumin
- Chili powder
- Garlic powder
- Salt
- Pepper
- Oil for frying or air-frying
- Avocado-ranch or cilantro-lime dip for serving
Instructions
- Mix shredded chicken, cheese, black beans, corn, diced pepper, spinach, and green onions.
- Season with cumin, chili powder, garlic powder, salt, and pepper.
- Spoon filling onto eggroll wrappers; roll tightly and seal edges with water.
- Fry at 350°F until golden and crispy, or bake/air-fry at 375°F brushed with oil.
- Drain on paper towels for the perfect crunch.
- Slice diagonally to reveal the colorful filling.
- Serve hot with avocado-ranch or cilantro-lime dipping sauce.
Notes
- For a vegetarian option, omit chicken and add more beans or veggies.
- These eggrolls can be frozen before frying for later use.
- Adjust spices according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 eggroll
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg