Tex-Mex Chicken and Veggie Egg Rolls

Get ready for a delicious fusion of flavors with our Tex-Mex Chicken and Veggie Egg Rolls. Packed with tender chicken, vibrant vegetables, and melty cheese, these egg rolls are a real crowd-pleaser. Perfect as a snack, appetizer, or party dish, these crispy delights are bursting with Mexican-inspired spices.

Ingredients

🥬 2 cups spinach, chopped
🍗 1 pound chicken breast, finely chopped
🥕 1 cup carrots, chopped
🌽 1 cup corn kernels
🥣 1 cup black beans, drained and rinsed
🧅 1 medium onion, chopped
🧄 3 cloves garlic, minced
🧀 1 cup double cheddar cheese, grated
🥟 1 package spring roll pastry (20-24 sheets)
🫒 1 tablespoon canola oil
🌶️ 1 teaspoon cumin
🧂 1/2 teaspoon allspice
🌶️ 1/2 teaspoon cayenne pepper
🌶️ 1/2 teaspoon black pepper
🌶 1/2 teaspoon paprika
🌶 1/2 teaspoon red chili pepper flakes
🥣 1 teaspoon chicken flavoring (or salt to taste)
🌰 2 tablespoons all-purpose flour
💧 3 tablespoons water

Instructions

1- Prepare the Chicken and Vegetables:

• Heat canola oil in a large pan over medium heat.
• Add chopped onion and minced garlic; sauté until translucent.
• Incorporate the chicken pieces into the pan, stirring until lightly browned.

2- Cook the Filling:

• Add carrots, corn, black beans, and spinach to the pan.
• Stir continuously until the spinach wilts and vegetables are tender.

3- Spice It Up:

• Season with cumin, allspice, cayenne pepper, black pepper, paprika, red chili pepper flakes, and chicken flavoring.
• Mix well and turn off the heat.
• Fold in the cheddar cheese, ensuring it melts into the mixture.
• Allow the filling to cool completely.

4- Assemble the Egg Rolls:

• Mix flour and water to form a thick paste, which will act as the glue for sealing.
• Lay out a spring roll pastry sheet, placing about 2 tablespoons of filling along one edge.
• Roll tightly, folding in the sides, and seal the edge with the flour paste.

5- Fry the Egg Rolls:

• Heat oil in a deep frying pan or wok until hot.
• Fry the egg rolls in batches until golden brown and crispy.
• Drain on paper towels to remove excess oil.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 20-24 egg rolls
Calories per Serving: Approximately 150
Macronutrients per Serving: 7g protein, 5g fat, 18g carbohydrates
Equipment: Large pan, deep frying pan, mixing bowl, knife, cutting board

Cooking Tips:

• Ensure the filling is completely cool before assembling to prevent soggy egg rolls.

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Tex-Mex Chicken and Veggie Egg Rolls