Mexican Eggrolls

Print PrintShare with Friends


Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 (16 ounce) package egg roll wraps
  • add   1 teaspoon cumin (can put 1/2 t more if desired)
  • add   2 cups monterey jack cheese or Mexican blend cheese
  • add   4-5 diced green onions
  • add   oil (for frying)
  • add   2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cummin, and the juice of one lime)
  • add   2 cups frozen sweet corn (unthawed and drained of liquid)
  • add   1/2 teaspoon salt
  • add   1/2 teaspoon pepper
  • add   2 minced fresh garlic cloves
  • add   1/2 teaspoon chili powder
  • add   1 (15 ounce) can drained black beans
  • add   1/2 chopped sweet red pepper


  1. Chop the chicken into small dices.
  2. Mix all ingrediants together.
  3. Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
  4. Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
  5. Make sure the flap is sealed to keep the filling inside.
  6. Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
  7. Cut diagonally and serve with guacamole and sour cream.