Description
Southwest Chicken Egg Rolls combine tender shredded chicken, corn, black beans, and vibrant veggies with classic southwestern spices and melted Monterey Jack cheese, all wrapped in crispy egg roll wrappers. These versatile egg rolls can be fried to a golden crisp or baked for a lighter version, making them a perfect appetizer or snack with bold, zesty flavors.
Ingredients
Scale
Filling
- 2 cups cooked chicken (shredded or chopped)
- 1 cup corn (drained and rinsed)
- 1 cup black beans (drained and rinsed)
- 1 cup spinach (chopped)
- 1 cup diced red bell pepper
- 1/4 cup diced jalapeno (de-seeded)
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Monterey Jack cheese (shredded)
Wrapper
- 1 package egg roll wrappers (about 20 wrappers)
For Frying
- 1 inch oil for frying (such as vegetable or canola oil)
For Baking
- Oil for brushing (such as vegetable or olive oil)
Instructions
- Prepare the filling: In a large mixing bowl, combine the cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and de-seeded jalapeno. Add cumin, chili powder, salt, and black pepper, then stir well to evenly distribute the spices throughout the mixture. Finally, fold in the shredded Monterey Jack cheese until fully incorporated.
- Assemble the egg rolls: Lay one egg roll wrapper on a clean, flat surface with a point facing you to form a diamond shape. Place 2 to 3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold both side corners tightly towards the center to encase the filling. Roll it up snugly towards the top corner. Seal the edge by dipping your finger in water and pressing along the edge firmly to close the egg roll. Place finished egg rolls onto a baking sheet. Repeat this process with the remaining filling and wrappers.
- Chill before cooking: Place the assembled egg rolls in the freezer to firm up while you prepare your cooking method. This helps maintain shape and makes frying or baking easier.
- Frying method: Pour oil to a depth of about 1 inch in a large skillet and heat over medium-high heat until it reaches 350°F (175°C). Carefully add a few egg rolls at a time, ensuring they don’t touch to avoid sticking. Fry for 2 to 3 minutes per side, or until the wrappers turn golden brown and crispy. Remove the cooked egg rolls and drain them on paper towels. Repeat with any remaining egg rolls.
- Baking method: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Brush the egg rolls lightly with oil and place them seam-side down on the prepared sheet. Bake for 15 to 20 minutes, flipping halfway through to ensure even browning, until the egg rolls are golden and crisp.
- Serve: Enjoy your Southwest Chicken Egg Rolls warm, paired with your favorite dipping sauces such as salsa, guacamole, or sour cream for an extra southwestern kick.
Notes
- You can substitute cooked rotisserie chicken or leftover chicken for convenience.
- De-seeding the jalapeno reduces heat; leave some seeds if you prefer spicier egg rolls.
- To store, keep cooked egg rolls in an airtight container in the refrigerator for up to 3 days or freeze uncooked egg rolls for up to one month.
- Egg rolls can be reheated in a toaster oven or conventional oven to maintain crispiness; avoid microwaving to prevent sogginess.
- Adjust seasoning to taste, adding extra chili powder or cayenne for more heat if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (baking) or 10 minutes (frying)
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Keywords: Southwest chicken egg rolls, chicken egg rolls, Southwestern appetizer, fried egg rolls, baked egg rolls, Mexican-inspired snacks, easy party appetizers
