A delightful twist on traditional egg rolls, filled with a flavorful mix of chicken, cheese, and vegetables, perfect for any occasion.
Dice the chicken breast into small cubes.
Cut the chicken into uniform pieces to ensure even cooking.
In a mixing bowl, combine the chicken, shredded cheese, black beans, corn, green onions, minced garlic, chili powder, cumin, salt, and pepper.
Mix thoroughly to evenly distribute the spices and ingredients.
Place an egg roll wrapper on a flat surface and add about two tablespoons of the filling in the center.
Keep the wrappers covered with a damp cloth to prevent them from drying out.
Moisten the edges of the wrapper with water, fold the sides over the filling, and roll tightly to seal.
Ensure the edges are sealed well to prevent the filling from leaking during frying.
Heat the vegetable oil in a frying pan to 350°F.
Use a thermometer to maintain the oil temperature for consistent frying.
Fry the egg rolls in batches until golden brown, about 3-5 minutes per batch.
Avoid overcrowding the pan to ensure even cooking.
Remove the egg rolls from the oil and place them on paper towels to drain excess oil.
Let the egg rolls rest for a minute before serving to enhance their crispiness.
Serve the egg rolls warm with guacamole and sour cream on the side.
Garnish with chopped cilantro for an extra touch of flavor and presentation.
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