Get ready to transform your appetizer game with these irresistible Miniature Tex-Mex Egg Rolls that combine the crispy perfection of Asian-style rolling techniques with the bold, zesty flavors of Mexican cuisine. Imagine biting into a golden, crunchy exterior that gives way to a burst of tender shredded chicken, black beans, and melted cheese – all infused with mouthwatering taco seasoning. These bite-sized delights are not just a snack; they're a culinary adventure that will have your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 12 egg rolls
Ingredients
- 12 egg roll wrappers
- 1 cup cooked chicken, shredded
- 1/2 cup black beans
- 1/2 cup corn
- 1/2 cup shredded cheese
- 1 tsp taco seasoning
- Oil for frying
Instructions
- Prepare all ingredients by shredding the cooked chicken and draining black beans and corn thoroughly to prevent excess moisture.
- In a medium mixing bowl, combine shredded chicken, black beans, corn, shredded cheese, and taco seasoning. Mix well to ensure even distribution of ingredients.
- Lay out egg roll wrappers on a clean, dry surface with one corner pointing towards you, creating a diamond shape.
- Place approximately 2 tablespoons of the chicken mixture slightly below the center of each egg roll wrapper.
- Fold the bottom corner of the wrapper up and over the filling, tucking it tightly.
- Fold in the side corners towards the center, creating a sealed envelope shape.
- Roll the wrapper upward, sealing the top corner with a small amount of water to ensure it stays closed.
- Heat oil in a deep fryer or large heavy-bottomed pan to 375°F (190°C).
- Carefully place egg rolls into the hot oil, frying 3-4 at a time to avoid overcrowding.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for 2-3 minutes before serving with salsa, sour cream, or guacamole.
Tips
- Moisture is the Enemy: Always drain black beans and corn thoroughly to prevent soggy egg rolls. Use a colander and pat ingredients dry with paper towels.
- Seal Like a Pro: Use water as your "glue" when sealing egg roll wrappers to prevent them from opening during frying.
- Oil Temperature Matters: Maintain a consistent 375°F for crispy, not greasy, egg rolls. Use a digital thermometer for accuracy.
- Don't Overcrowd: Fry 3-4 egg rolls at a time to ensure even cooking and maintain oil temperature.
- Serving Suggestion: Pair with fresh salsa, cool sour cream, or creamy guacamole for an extra flavor punch.
- Make-Ahead Hack: You can prepare and assemble egg rolls ahead of time and refrigerate, covered, until ready to fry.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 12g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 35mg
