Tex-Mex Eggrolls

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: