Ingredients
Scale
- 8 large egg roll wrappers
- 1 cup cooked corn kernels
- 1 cup black beans, drained
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine corn, black beans, cheese, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Place a wrapper on a clean surface, add about 2 tablespoons of filling near the corner.
- Fold the corner over the filling, roll tightly, and tuck in the sides to form a neat egg roll.
- Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Fry egg rolls in batches until golden and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve warm with dipping sauce.
Notes
- Ensure filling is not overstuffed to prevent tearing.
- Serve with salsa, sour cream, or guacamole for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Frying
- Cuisine: Southwestern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg roll
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg