Ingredients
Method
Preparation
- Start by gathering all your ingredients. Dice the bell peppers and chop the green onions. If you’re using frozen corn, make sure it’s thawed.
Mixing the Filling
- In a large bowl, combine the black beans, corn, diced bell peppers, chopped green onions, and all the spices. If you’re using cheese, add that in too for an extra layer of creaminess.
Assembling Egg Rolls
- Place an egg roll wrapper on a clean surface, and spoon about 2 tablespoons of the filling onto the center. Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Wet the edges with water to seal.
Frying
- In a deep skillet, heat about 1 inch of oil over medium heat. Once hot, carefully add the egg rolls, a few at a time. Fry until golden brown, about 3-4 minutes per side. Remember to keep the heat steady to avoid burning.
Serving
- Remove the egg rolls from the oil and let them drain on paper towels. Serve warm with your favorite dipping sauce!
Notes
You can easily swap out any of the veggies for what you have on hand. Make sure your oil is hot enough before frying to create that perfect crispy texture. Avoid overfilling your egg rolls; too much filling can make them hard to seal and lead to leaks during frying. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for about 10-15 minutes.