1-Make Filling: In a large bowl, combine the drained black beans, thawed corn, diced bell pepper, diced onion, chopped chicken, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix well to blend all the flavors evenly.

2-Assemble Egg Rolls: Place an egg roll wrapper on a clean surface with one corner pointing towards you. Put about 2-3 tablespoons of the filling mixture in the center of the lower third. Fold the bottom corner up over the filling, then fold the left and right corners inward towards the center. Roll the wrapper tightly up towards the remaining top corner and moisten the top corner with water to seal. Repeat for the rest.

3-Cook: Pick your favorite method for cooking. For pan-frying, heat 1-2 tablespoons of oil in a skillet over medium heat, add egg rolls seam-side down, and cook for 2-4 minutes per side until golden. For air frying, lightly spray with oil and cook at 375°F for 8-12 minutes, flipping halfway. Deep fry at 350°F for 3-5 minutes, or bake at 400°F for 15-20 minutes, turning halfway.

4-Make Sauce: While the egg rolls cook, blend the softened cream cheese, sour cream, fresh cilantro, and salsa in a blender until smooth. Pop it in the fridge until you’re ready to serve.

5-Serve: Plate the warm egg rolls with the creamy cilantro dipping sauce on the side for a tasty finish. For more tips on rolling, check out our guide to egg roll techniques on the site.