Name: Southwest Chicken Egg Rolls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!); 1 cup black beans, drained and rinsed; 1 cup corn (fresh, frozen, or canned); 1/4 cup jalapeño, finely chopped; 1 cup red bell pepper, diced; 1 cup spinach, chopped; 1/4 tsp black pepper; 1/2 tbsp chili powder; 1 tsp salt; 1/2 tbsp cumin; 2 cups Monterey Jack cheese, shredded; 1 package egg roll wrappers (typically found in the refrigerated section); Vegetable or peanut oil (for frying); Olive oil or cooking spray (for brushing or spraying the egg rolls before baking); Salsa; Guacamole; Sour cream

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Introduction

These Southwest Chicken Egg Rolls combine tender chicken, fresh veggies, and bold spices wrapped in crispy egg roll wrappers. They’re perfect as a flavorful appetizer or a satisfying snack that’s easy to make at home.

A close-up image shows four rolled crispy taquitos stacked in a pyramid shape on a white marbled surface. Each taquito has a golden-brown crunchy shell speckled with small bubbles. The cut ends reveal tightly packed layers of colorful filling: black beans, bright yellow corn kernels, small pieces of red tomato, chopped green herbs, and shredded white chicken mixed with melted cheese, creating a mix of textures and colors. In the blurred background, fresh green cilantro leaves and part of a sliced green jalapeño pepper add vibrant freshness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 cup black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1/4 cup jalapeño, finely chopped
1 cup red bell pepper, diced
1 cup spinach, chopped
1/4 tsp black pepper
1/2 tbsp chili powder
1 tsp salt
1/2 tbsp cumin
1 package egg roll wrappers (typically refrigerated)
2 cups Monterey Jack cheese, shredded
Vegetable or peanut oil (for frying, optional)
Olive oil or cooking spray (for baking, optional)
Salsa, guacamole, or sour cream for dipping (optional)

Instructions

Step 1: If needed, cook the chicken by pan-searing, grilling, or baking. Shred or dice and set aside.
Step 2: In a large bowl, combine chicken, black beans, corn, jalapeño, red bell pepper, spinach, black pepper, chili powder, salt, and cumin. Mix well, then stir in the shredded Monterey Jack cheese.
Step 3: Lay one egg roll wrapper on a clean surface in a diamond shape. Cover wrappers with a damp towel if they seem dry to prevent cracking.
Step 4: Spoon about 2-3 tablespoons of filling onto the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a bit of water or egg wash.
Step 5: To fry, heat 2 inches of oil in a pan over medium-high heat until hot. Fry egg rolls in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels. To bake, preheat oven to 400°F (200°C). Place egg rolls on parchment-lined sheet, brush or spray with oil, and bake 12–15 minutes, flipping halfway, until crispy.
Step 6: Let egg rolls cool slightly before serving with your choice of dipping sauces like salsa, guacamole, or sour cream.

Tips & Variations

Use rotisserie chicken to save time without sacrificing flavor.
For extra heat, add more jalapeño or a pinch of cayenne pepper to the filling.
Baking provides a lighter option, while frying gives a classic crispy texture.
Try swapping Monterey Jack for cheddar or pepper jack for a different cheese flavor.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for about 5–7 minutes to keep them crispy. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of four fried egg rolls stacked together on a white marbled surface. Each egg roll has a crispy golden-brown outer layer with a slightly bubbly texture. The interior is visible at the cut ends, revealing layers of colorful ingredients: light brown shredded chicken pieces, bright yellow corn kernels, dark black beans, finely chopped green herbs, white onion chunks, and small bits of red bell pepper. The rolls are neatly arranged with one roll on top and three at the bottom, creating a sense of depth. A small sprig of fresh green cilantro is placed near the rolls on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

Yes, you can assemble the egg rolls and refrigerate them for a few hours before cooking. For longer storage, freeze raw egg rolls on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding extra time.

What can I use if I don’t have egg roll wrappers?

Won ton wrappers or large flour tortillas can be substituted if you don’t have egg roll wrappers. Keep in mind the texture and cooking time may vary slightly.