Southwestern Egg Rolls Recipe

In a large bowl, combine cooked chicken, black beans, corn, red bell pepper, red onion, cilantro, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.

Lay out a tortilla. Place about 1/4 cup of the filling mixture in the center of the tortilla. Sprinkle with a spoonful of shredded cheese.

Fold the sides of the tortilla over the filling, then roll it tightly from bottom to top, like a burrito. Secure the edge with a toothpick if needed. Repeat with the remaining tortillas and filling.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Carefully place the egg rolls in the hot oil and cook until golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and drain on a paper towel-lined plate.

Serve the Southwestern egg rolls with your favorite dipping sauce, such as salsa or sour cream.