Ingredients
Scale
- 2 tablespoons vegetable oil, divided
- 1 skinless, boneless chicken breast half
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- ⅓ cup frozen corn kernels
- ¼ cup black beans, rinsed and drained
- 2 tablespoons frozen chopped spinach, thawed and drained
- 2 tablespoons diced jalapeño peppers
- ½ tablespoon minced fresh parsley
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ⅓ teaspoon salt
- 1 pinch ground cayenne pepper
- ¾ cup shredded Monterey Jack cheese
- 5 (6 inch) flour tortillas
- 1 quart oil for deep frying
Instructions
- Cook the chicken: Rub a little vegetable oil over the chicken breast and cook it in a pan over medium heat. Flip after about 5 minutes, cooking until the juices run clear. Let it rest before dicing it into small pieces.
- Sauté the veggies: In the same pan, add more oil and sauté the green onion and red bell pepper until soft. This releases their natural sweetness and enhances the flavor.
- Mix in the filling: Toss in the diced chicken, corn, black beans, spinach, jalapeños, parsley, and spices. Stir everything together until well combined. The heat will meld the flavors beautifully.
- Melt the cheese: Remove the mixture from heat and stir in the shredded Monterey Jack cheese. The warmth of the filling will help it melt into creamy goodness.
- Warm the tortillas: Wrap the tortillas in a slightly damp cloth and microwave them for about a minute. This makes them more pliable for rolling.
- Assemble the egg rolls: Spoon the filling onto each tortilla, fold in the edges, and roll tightly. Secure them with toothpicks.
- Freeze before frying: This step is crucial! Freezing the egg rolls for at least 4 hours helps them hold their shape when frying.
- Fry to crispy perfection: Heat oil in a deep skillet to 375°F. Fry the egg rolls until golden brown, about 10 minutes each. Drain on paper towels before serving.
Notes
How to store and reheat leftovers
If you have extra egg rolls (unlikely, but just in case), store them in an airtight container in the fridge for up to 3 days. To keep them crispy when reheating, use an oven or air fryer at 375°F for about 10 minutes. Avoid microwaving, as it makes them soggy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch