Ingredients:

  • 2 cups cooked chicken breast, shredded or finely diced (approx. 300g)
  • 1 cup black beans, rinsed and drained (approx. 200g)
  • 1 cup frozen corn, thawed (approx. 150g)
  • 1 cup fresh baby spinach, chopped (approx. 30g)
  • 0.5 cup red bell pepper, finely minced (approx. 75g)
  • 2 green onions, thinly sliced
  • 1.5 cups pepper jack cheese, shredded (approx. 170g)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 0.5 tsp salt
  • 12 flour-based egg roll wrappers
  • 1 large egg, beaten
  • 2 tbsp avocado oil

Instructions:

  1. In a large mixing bowl, combine the diced cooked chicken, black beans, corn, chopped spinach, minced red pepper, green onions, and shredded pepper jack cheese.
  2. Add chili powder, cumin, garlic powder, cayenne pepper, and salt to the mixture. Toss thoroughly to ensure the chicken and beans are evenly coated in spices.
  3. Lay an egg roll wrapper on a clean surface in a diamond shape. Place exactly 2 tablespoons of filling in the center. Shape the filling into a tight log about 8cm long.
  4. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with the beaten egg to seal the roll completely.
  5. Brush the exterior of each egg roll with a thin layer of avocado oil. Bake at 200°C for 15 minutes, turning halfway through, until the shells are golden and the edges sizzle.