Description
Crispy egg rolls stuffed with nacho-inspired fillings, including seasoned beans, cheese, and jalapeños, served with a side of salsa for dipping.
Ingredients
Scale
- 12 egg roll wrappers
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh or canned)
- 1/4 cup pickled jalapeños, chopped
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup cream cheese, softened
- Vegetable oil for frying
- 1/2 cup salsa (for dipping)
Instructions
- In a large bowl, mix black beans, cheddar cheese, corn, jalapeños, red bell pepper, green onions, chili powder, cumin, garlic powder, salt, and cream cheese until well combined.
- Place an egg roll wrapper on a clean surface with a corner facing you (diamond shape). Spoon 2 tablespoons of the filling near the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
- Heat 1 inch of vegetable oil in a large skillet over medium heat to 350°F (175°C). Fry egg rolls in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy.
- Drain on paper towels and serve warm with salsa for dipping.
Notes
- For a non-vegetarian version, add 1/2 cup cooked ground beef or shredded chicken to the filling.
- Bake instead of fry at 400°F (200°C) for 15-20 minutes, brushing with oil for crispiness.
- Store leftovers in the fridge for up to 2 days; reheat in an oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg