The filling is mixed cold in one bowl: corn, black beans, red pepper, green onion and Monterey Jack with cumin, chili powder and salt. Nothing is pre-cooked, so the vegetables keep their bite.
A quarter cup goes across the lower third of each wrapper, the sides fold in, and the roll is sealed with water. Three to four minutes in 350°F oil is enough to crisp the wrapper and melt the cheese inside.
How to Make It
Filling mixed
Combine the corn, black beans, red bell pepper, green onions, Monterey Jack, cumin, chili powder and salt.
Rolled and sealed
Place about 1/4 cup filling across the lower third of each wrapper. Fold in the sides, roll tightly and seal the edge with water.
Oil to 350°F
Heat the frying oil to 350°F in a heavy pot.
Fried until deep golden
Fry the egg rolls in batches 3 to 4 minutes, turning as needed, until deeply golden and crisp.
Drained and served with dips
Drain on a rack or paper towels and serve hot with the salsa and ranch-style dressing, finished with cilantro.
How Each Roll Is Folded
Twelve wrappers, a quarter cup of filling each, the same four moves.
Wrapper, corner toward you
Laid flat with the filling across the lower third.
Filling
About 1/4 cup, spread in a line rather than piled.
Sides folded in
Both edges turned over the filling to close the ends.
Rolled and sealed
Rolled up tightly with the final edge wetted to stick.
Fry 3 to 4 minutes at 350°F until deeply golden, then drain.
Ingredient Notes
- Egg roll wrappers
- Twelve wheat wrappers, one per roll, sealed with a brush of water.
- Corn and black beans
- A cup of each; the beans are rinsed and drained so the filling is not wet.
- Monterey Jack
- One cup shredded, the binder that holds the filling once melted.
Success Tips
- Keep the unused wrappers under a damp towel so they stay pliable while you roll.
- Roll tightly and press out air pockets; trapped air expands and splits the wrapper in the oil.
- Fry four at a time so the oil stays near 350°F and the wrappers crisp rather than soak.
Why This Recipe Works
- A cold filling gives the wrapper time to crisp before the inside overheats and bursts.
- Monterey Jack melts into the vegetables and holds the filling together when cut.
- Sealing the final edge with water keeps the roll closed in the oil.
- Two dips, one sharp and one creamy, cover both directions from the same plate.
Serving Ideas
Halve a few rolls on the diagonal so the corn and pepper filling shows, and set both dips in the middle of the platter.
Storage and Reheating
Refrigerate
Refrigerate leftovers and re-crisp in a hot oven; the dips keep separately in the refrigerator.
Frequently Asked Questions
Is there chicken in these?
No. The filling is vegetarian: corn, black beans, red pepper, green onion and cheese.
Can I bake them instead?
The method here is deep frying at 350°F for 3 to 4 minutes, which is what gives the blistered crust.
