How to make it

  • Preheat oven to 250*. In heavy skillet cook onion and garlic in olive oil until tender. Remove from heat and stir in drained black beans, chicken, jalepeno pepper, cumin, chili powder, cayenne pepper, and cheese until blended.
  • Place about 3 tablespoons mixture on 1 egg roll wrapper. Moisten edges of wrapper with water. Roll up wrapper, folding in ends, to form a roll. Repeat with remaining filling and wrappers.
  • In large saucepan, heat oil until a thermometer registers 375*. Fry egg rolls, two at a time, for 5 to 8 minutes, turning once, until crisp and golden brown.
  • Remove and drain on paper towels. Keep warm in 250* oven until all are done. Serve with sour cream, salsa, or ranch salad dressing for dipping.
  • You can make these spicy little egg rolls ahead of time and keep them, tightly covered, in the refrigerator for up to 24 hours. Fry them up as your guests arrive, adding about 2-3 minutes of cooking time because the filling is chilled.

Reviews & Comments 8

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  • foodies 5 years ago
    Any other sauce ideas? A restaurant that closed used to make these and they came with a sweet pink sauce.. nothing I recognized. I miss them.
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  • 4days 9 years ago
    Why only fry two at a time?
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  • cabincrazyone 10 years ago
    I like it, I like it! Thanks for the great post.
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  • janabeth 10 years ago
    What a great recipe! Thank you. And I had no idea egg rolls wrappers were just thin crepes. Cool info! Thanks!
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    " It was excellent "
    linebb956 ate it and said...
    Now this sounds diffrent....
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    " It was excellent "
    robertg ate it and said...
    A great sounding post, thanks for sharing...Bob
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  • daisey11 10 years ago
    These sound delicious...Thanks I do need to make these...
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  • debra47 10 years ago
    Interesting spin on egg rolls!
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