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Southwest Chicken Egg Rolls Recipe

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★★★★★

5 from 113 reviews

These Southwest Chicken Egg Rolls are a delicious blend of shredded chicken, black beans, corn, jalapeño, bell pepper, spinach, and spices wrapped in crispy egg roll wrappers. Perfectly cooked by frying or baking, they offer a flavorful and satisfying appetizer or main dish with a southwestern twist.

Ingredients

Scale

Filling

  • 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

Wrappers

  • 1 package egg roll wrappers (typically found in the refrigerated section)

For Frying (Optional)

  • Vegetable or peanut oil (for frying)

For Baking (Optional)

  • Olive oil or cooking spray (for brushing or spraying the egg rolls before baking)

Optional Dipping Sauces

  • Salsa
  • Guacamole
  • Sour cream

Instructions

  1. Prepare the Filling: Cook and shred or dice your chicken if not pre-cooked. In a large bowl, combine the chicken, black beans, corn, jalapeño, red bell pepper, spinach, black pepper, chili powder, salt, cumin, and shredded Monterey Jack cheese. Mix thoroughly to blend all flavors.
  2. Prepare the Egg Roll Wrappers: Lay one egg roll wrapper on a clean, flat surface in a diamond orientation. Cover the wrappers with a damp towel if they seem dry to keep them pliable and prevent cracking during rolling.
  3. Assemble the Egg Rolls: Spoon 2-3 tablespoons of the filling into the center of each wrapper. Fold the bottom corner over the filling, then tuck in the side corners. Roll tightly and seal the top corner with a bit of water or egg wash to secure the wrapper.
  4. Cook the Egg Rolls: For frying: Heat 2 inches of vegetable or peanut oil in a large pan or deep fryer to medium-high heat, until a drop of water sizzles. Fry egg rolls 3-4 minutes per side until golden brown and crispy. Drain on paper towels. For baking: Preheat oven to 400°F (200°C). Place rolls on parchment-lined baking sheet, brush or spray with olive oil. Bake for 12-15 minutes, flipping halfway, until golden and crisp.
  5. Serve and Enjoy: Let egg rolls cool slightly before serving. Pair with salsa, guacamole, sour cream, or your preferred dipping sauce. Serve as an appetizer, snack, or main dish alongside a salad or Mexican rice.

Notes

  • You can use leftover or rotisserie chicken for convenience and flavor.
  • Do not overstuff the egg rolls to make sealing easier.
  • If wrappers dry out while assembling, cover them with a damp towel.
  • For a healthier option, baking is recommended instead of frying.
  • Be cautious when frying to avoid overcrowding and maintain oil temperature for crispiness.
  • Optional dipping sauces enhance the southwest flavor profiles.

Keywords: Southwest Chicken Egg Rolls, Chicken Egg Rolls, Mexican Egg Rolls, Appetizer, Fried Egg Rolls, Baked Egg Rolls, Easy Snacks

Find it online: https://tastewithamy.com/southwest-chicken-egg-rolls-recipe/