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.
🥬 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
1- Prepare the Chicken and Vegetables:
2- Cook the Filling:
3- Spice It Up:
4- Assemble the Egg Rolls:
5- Fry the Egg Rolls:
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:
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