Southwest Egg Rolls
Crispy, cheesy, and packed with bold flavors, these Southwest Egg Rolls are the ultimate appetizer or dinner idea! 🌯✨ Filled with tender Southwest Chicken, black beans, corn, bell peppers, and melty cheese, all wrapped in crunchy Egg Roll Wrappers, these Chicken Egg Rolls are baked or fried to perfection. Serve them with guacamole, sour cream, or your favorite dipping sauce for a crowd-pleasing treat!
Ingredients
- 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 TBS cumin
- 1/2 TBS chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups Monterey jack cheese
- 1 package egg roll wrappers 20 egg roll wrappers
Instructions
Prepare the Filling
- In a large bowl, combine chicken, black beans, corn, red pepper, spinach, and jalapeños.
- Add chili powder, cumin, garlic powder, salt, and pepper, then mix well.
- Stir in the Monterey Jack cheese.
Wrap the Egg Rolls
- Lay out an egg roll wrapper in a diamond shape.
- Spoon 2-3 tablespoons of filling into the center.
- Fold the bottom up over the filling, tuck in the sides, and roll tightly.
- Lightly wet the top corner to seal the egg roll.
Cook the Egg Rolls
- Frying:
- Heat 1 inch of oil in a deep pan to medium-high heat.
- Fry the egg rolls in batches until golden brown, turning to cook evenly.
- Drain on a paper towel to remove excess oil.
- Baking:
- Preheat the oven to 400°F (200°C).
- Lightly brush or spray the egg rolls with oil.
- Arrange on a lined baking sheet and bake for 15-20 minutes, flipping halfway, until crispy.
Notes
- Use rotisserie chicken for an easy shortcut!
- Add extra veggies like green onions or diced avocado.
- Keep wrappers moist by covering unused ones with a damp towel.
- Try tortillas instead for a Tex-Mex-style alternative.
- Cut egg rolls in half for bite-sized party snacks.