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 (any color)
- 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
- For the Spicy Dipping Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon hot sauce (adjust to taste)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine chicken, black beans, corn, bell pepper, red onion, cheese, taco seasoning, and cilantro. Mix well.
- Take an eggroll wrapper, spoon 2-3 tablespoons of filling onto it, and fold it tightly to seal.
- Place the filled eggrolls seam-side down on the baking sheet. Lightly spray with cooking spray or brush with olive oil.
- Bake for 15-20 minutes or until golden brown, flipping halfway through.
- While baking, prepare the dipping sauce by mixing sour cream, mayonnaise, lime juice, hot sauce, chili powder, salt, and pepper until smooth.
- Let eggrolls cool slightly before serving with the dipping sauce.
Notes
Do not overfill the eggroll wrappers to prevent bursting. You can freeze uncooked eggrolls and bake them directly from frozen.
Nutrition
- Serving Size: 2 eggrolls
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg