1 small onion diced
1 red bell pepper diced
1 jalapeno seeded and minced
2 garlic cloves minced
1 tbsp oil
3 cups cooked chicken diced or shredded
1 cup black beans
1 cup corn
1 cup shredded mozzarella cheddar
1/4 cup chopped cilantro or parsley
1 tsp chili powder
1 tsp ground cumin
Salt and pepper
1 pkg egg roll wrappers
Oil for deep-frying
To make egg rolls: Heat the oil in a heavy-duty pan on medium-high heat. Add the onion, red bell pepper, jalapeno pepper and garlic cloves along with a pinch of salt and stir to combine. Cook over medium-high heat for about 2 minutes, or until the peppers and onions are crisp tender.
Remove pan from heat and cool for 2-3 minutes then add the cooked chicken, beans, corn, shredded cheese, cilantro, chili powder, cumin and salt and pepper. Gently mix until mixture is fully combined. Spray a large baking sheet with cooking spray and set aside.
Have a small bowl of water ready for moistening your fingers. Lay one egg roll wrapper out on a clean work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; fold ends of the wrapper or tortilla then roll it tightly to form an egg roll shape. Place on the prepared baking sheet and repeat until all of the filling has been used.
Heat about 2-inches of oil in a heavy duty pan until the oil is shimmery. Carefully place the desired number of egg rolls into the hot oil. Fry the egg rolls for 3-4 minutes or until golden. Transfer to a paper towel-lined plate and cool for 5 minutes before serving.
Serve your favorite salsa, sour cream, chipotle sauce or creamy avocado cilantro dressing.