Crispy Mexican Chicken Egg Rolls Recipe: A Zesty Fiesta Twist - That's My Home

Ingredients

• 2 cups (480 ml) cooked chicken, shredded
• 1 cup (240 ml) black beans, rinsed and drained
• 1 cup (240 ml) corn kernels
• ½ cup (120 ml) diced red bell pepper
• 1 jalapeño, finely diced (optional)
• 1 cup (240 ml) shredded cheddar cheese
• ¼ cup (60 ml) chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 12 egg roll wrappers
• Vegetable oil for frying
• ½ cup (120 ml) sour cream
• ¼ cup (60 ml) salsa
• 1 tablespoon lime juice
• ¼ teaspoon ground cumin