Chicken and Black Bean Egg Rolls

In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, green onion, chili powder, cumin, shredded cheese, and season with salt and pepper to taste. Mix until well combined.
2. Assemble the Egg Rolls:
Lay a tortilla flat on a clean surface.
Spoon about 1/4 cup of the filling into the center of the tortilla.
Fold in the sides of the tortilla and roll it up tightly to secure the filling. Repeat this step for the remaining tortillas and filling.
3. Cook the Egg Rolls:
Heat olive oil in a large skillet over medium heat.
Add the egg rolls in batches, making sure not to overcrowd the pan. Cook each egg roll for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the skillet and place them on paper towels to drain excess oil.
4. Serve:
Serve the egg rolls hot with a side of salsa for dipping.
Serving and Storage Tips