Southwest Chicken Egg Rolls
Delightful twist on a classic appetizer, these Southwest Chicken Egg Rolls are filled with chicken, vegetables, and spices, delivering a crispy exterior and savory burst of flavor.
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken
- 1 cup corn, frozen or fresh
- 1 cup black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1/2 cup green onions, sliced
- 1 cup shredded cheese (like Monterey Jack or cheddar)
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 10-12 pieces egg roll wrappers
- as needed Cooking oil for frying or spray for baking
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if you plan to bake the egg rolls.
- In a large bowl, combine the cooked shredded chicken, corn, black beans, diced bell peppers, green onions, and shredded cheese.
- Add the cumin, chili powder, garlic powder, salt, and pepper to the mixture. Stir everything until well combined.
- Lay an egg roll wrapper on a clean surface, with one corner pointing toward you.
- Place about two tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly to form the egg roll.
- Seal the top corner with a little water or egg wash.
- Repeat with the remaining wrappers and filling.
Cooking
- If baking, place the egg rolls on a greased baking sheet and lightly spray the tops with cooking oil. Bake for about 15-20 minutes, flipping halfway through, until golden brown and crisp.
- If frying, heat oil in a deep skillet over medium heat. Fry the egg rolls in batches, cooking for about 3-4 minutes on each side until crispy and golden.
- Remove from the heat and drain on paper towels.
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Notes
Serve with popular dips like salsa, guacamole, or a creamy ranch dressing. Garnish with fresh herbs like cilantro for added freshness. Store leftovers in an airtight container for up to four days. For freezing, place uncooked egg rolls on a baking sheet and freeze until solid before transferring to a freezer-safe bag.