Description
Delicious and crispy chicken and spinach eggrolls, perfect for a snack or appetizer.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup frozen spinach, thawed and squeezed dry
- 1/2 cup black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/2 red bell pepper, finely diced
- 2 green onions, chopped
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 10–12 eggroll wrappers
- Oil for frying or cooking spray (for baking/air frying)
- Avocado ranch or creamy cilantro sauce, for serving (optional)
Instructions
- In a large bowl, mix together chicken, spinach, black beans, corn, red bell pepper, green onions, cheese, and spices until well combined.
- Place an eggroll wrapper on a clean surface with one corner pointing toward you. Spoon 2–3 tablespoons of filling into the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with water.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet to 350°F (175°C). Fry eggrolls in batches for 3–4 minutes until golden. Drain on paper towels.
- Preheat oven to 400°F (200°C). Spray eggrolls lightly with oil and bake for 18–20 minutes, flipping halfway.
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Serve hot with dipping sauce of choice.
Notes
- For a healthier option, use cooking spray instead of oil for frying.
- Experiment with different cheeses or add your favorite spices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: frying, baking, air frying
- Cuisine: American, Asian
Nutrition
- Serving Size: 2 eggrolls
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg