1 tablespoon hot sauce (adjust to taste, for dipping sauce)
1 teaspoon chili powder (for dipping sauce)
Salt and pepper to taste (for dipping sauce)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Combine the shredded chicken, black beans, corn, diced bell pepper, chopped red onion, shredded cheese, taco seasoning, and fresh cilantro in a large mixing bowl.
Take one eggroll wrapper and place it on a surface with one corner pointing towards you. Spoon about 2-3 tablespoons of the filling onto the wrapper.
Fold the bottom corner over the filling, then fold in the side corners. Roll tightly and seal the edge with beaten egg.
Place the eggrolls seam-side down on the prepared baking sheet and spray the tops with cooking spray or brush with olive oil.
Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Prepare the spicy dipping sauce by mixing sour cream, mayonnaise, lime juice, hot sauce, chili powder, salt, and pepper until smooth.
Serve the baked eggrolls warm with the spicy dipping sauce on the side.
Notes
Store leftover eggrolls in an airtight container in the fridge for up to 3 days. Reheat in the oven to regain crispiness.