Ingredients
Scale
- 1 cup cooked corn kernels
- 1 cup cooked black beans
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced bell peppers
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 16 egg roll wrappers
- Oil for frying
Instructions
- In a mixing bowl, combine corn, black beans, cheese, peppers, cilantro, cumin, and chili powder.
- Place an egg roll wrapper on a flat surface, spoon about 2 tablespoons of filling near one corner.
- Fold the corner over the filling, then roll tightly, folding in edges to seal.
- Heat oil in a deep pan to 350°F (175°C).
- Deep fry egg rolls in batches until golden brown, about 3-4 minutes.
- Drain on paper towels and serve hot with salsa or sour cream.
Notes
- Ensure the filling mixture is well combined for even flavor.
- Seal the edges with a little water or beaten egg to prevent opening during frying.
- Can be baked at 400°F (200°C) on a baking sheet for a healthier option, about 15 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Deep Frying / Baking
- Cuisine: American / Mexican Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2 egg rolls
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg