Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 cup bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 tablespoon taco seasoning
- 2 tablespoons fresh cilantro, chopped
- 1 package eggroll wrappers (approximately 20 wrappers)
- 1 egg, beaten (for sealing)
- Cooking spray or olive oil for baking
- 1/2 cup sour cream (for dipping sauce)
- 1/4 cup mayonnaise (for dipping sauce)
- 1 tablespoon lime juice (for dipping sauce)
- 1 tablespoon hot sauce (for dipping sauce)
- 1 teaspoon chili powder (for dipping sauce)
- Salt and pepper to taste (for dipping sauce)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine chicken, black beans, corn, bell pepper, onion, cheese, taco seasoning, and cilantro. Mix well.
- Place an eggroll wrapper on a clean surface. Spoon 2-3 tablespoons of filling onto the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing with beaten egg.
- Place the eggrolls seam-side down on the baking sheet. Spray the tops with cooking spray or brush with olive oil.
- Bake for 15-20 minutes or until golden brown, flipping halfway through.
- For the dipping sauce, mix sour cream, mayonnaise, lime juice, hot sauce, chili powder, salt, and pepper in a bowl.
- Serve the eggrolls warm with the dipping sauce.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for about 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes for crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 eggroll
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg