Ingredients:

  • 1 cup cooked shredded chicken
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 2 green onions, finely chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 12 egg roll wrappers
  • 2 cups vegetable oil (for frying)
  • 1 ripe avocado
  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp lime juice

Instructions:

  1. In a large mixing bowl, combine shredded chicken, black beans, corn, cheese, and green onions. Add cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
  2. Lay an egg roll wrapper on a clean surface, with a point facing you. Place 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you. Seal with water if needed.
  3. In a frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Carefully place a few egg rolls in the hot oil, cooking until golden brown and crispy (about 3-4 minutes). Remove with a slotted spoon and drain on paper towels.
  5. In a small mixing bowl, mash the avocado, then stir in sour cream (or Greek yogurt), lime juice, salt, and pepper.
  6. Serve the crispy egg rolls with the avocado dipping sauce on the side.