Southwest Chicken Egg Rolls with Cilantro Dipping Sauce Recipe

Introduction

Southwest Egg Rolls are a delicious twist on a classic appetizer, packed with flavorful chicken, black beans, and spices. Crispy on the outside and filled with a vibrant, zesty mixture, they’re perfect for gatherings or a tasty snack.

Ingredients

• 20 egg roll wrappers
• 15 ounce can black beans, rinsed and drained
• 1 cup cooked corn (canned or frozen)
• 1 red or green bell pepper, finely diced
• 1/4 cup onion, finely diced
• 2 cups cooked chicken, chopped (about 1 breast)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded cheddar cheese (or Mexican blend cheese)
• Oil for pan frying or deep frying (optional)
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1 bunch fresh cilantro
• 1/3 cup salsa

Instructions

1. Step 1: Prepare the dipping sauce by adding cream cheese, sour cream, cilantro, and salsa to a food processor. Blend until smooth. Adjust with more salsa if needed to reach your desired consistency. Refrigerate until ready to serve.
2. Step 2: In a large mixing bowl, combine black beans, corn, bell pepper, onion, chicken, cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix well and taste to adjust seasonings as desired.
3. Step 3: To assemble the egg rolls, lay one wrapper on a clean surface with a corner pointing toward you. Spoon about 1/3 cup of filling onto the wrapper. Fold the corner nearest you over the filling, then fold in the sides and roll tightly to the end. Moisten the edges with a little water to seal. Repeat with remaining wrappers and filling.
4. Step 4: Choose your cooking method:
5. Step 5: Pan Fry: Heat 2 tablespoons of oil in a large skillet over medium-high heat. When hot, add a few egg rolls at a time. Turn frequently until all sides are golden and crisp. Drain on paper towels and serve warm with dipping sauce.
6. Step 6: Air Fry: Spray the air fryer basket with cooking spray. Place egg rolls seam-side down in a single layer and spray tops lightly with oil. Air fry at 400°F for 6 minutes, flip, then cook another 5-6 minutes until crispy. Serve warm with sauce.
7. Step 7: Deep Fry: Heat about 1 quart of oil in a deep pot to 350°F. Fry egg rolls in batches, turning to brown evenly, for about 90 seconds until golden. Drain on paper towels and serve warm with dipping sauce.
8. Step 8: Bake: Preheat oven to 425°F. Arrange egg rolls seam-side down on a baking sheet spaced 1 inch apart. Lightly oil or spray tops. Bake for 12-15 minutes, turning halfway through, until golden. Serve warm with dipping sauce.

Tips & Variations

• For extra flavor, add chopped jalapeños or a dash of hot sauce to the filling mixture.
• Use shredded rotisserie chicken for a quick shortcut.
• Substitute Greek yogurt for sour cream in the dipping sauce for a lighter option.
• Make a vegetarian version by omitting the chicken and adding extra beans or diced mushrooms.

Storage

Store 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 until crispy and heated through. Avoid microwaving to prevent sogginess. The dipping sauce keeps for about a week refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the egg rolls before cooking?

Yes, assembled but uncooked egg rolls can be frozen on a baking sheet until firm, then transferred to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

What is the best way to keep egg rolls crispy?

To keep egg rolls crispy, avoid covering them tightly while warm. Reheat in an oven or air fryer rather than a microwave to maintain their crunch.

Southwest Chicken Egg Rolls with Cilantro Dipping Sauce Recipe

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★★★★★

4.5 from 147 reviews

Southwest Egg Rolls are a crispy, flavorful twist on traditional egg rolls, packed with black beans, corn, chicken, bell peppers, and Mexican-inspired spices. Served with a creamy cilantro salsa dipping sauce, these versatile egg rolls can be pan-fried, air-fried, deep-fried, or baked for a delicious appetizer or snack that satisfies all cravings.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 15–20 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southwestern American
• Diet: Halal

Ingredients

Scale 1x2x3x

Egg Rolls

• 20 egg roll wrappers
• 15 ounce can black beans, rinsed and drained
• 1 cup cooked corn, canned or frozen
• 1 red or green bell pepper, finely diced
• 1/4 cup onion, finely diced
• 2 cups cooked chicken, chopped (about 1 breast)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup shredded cheddar cheese, or Mexican blend cheese
• Oil for pan frying or deep frying (optional)
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1 bunch fresh cilantro
• 1/3 cup salsa

Instructions

1. Dipping Sauce: Add cream cheese, sour cream, fresh cilantro, and salsa into a food processor and blend until smooth. Adjust the salsa quantity to thin the sauce if needed or to your preferred taste. Refrigerate the sauce to let flavors meld.
2. Egg Roll Filling: In a large mixing bowl, combine black beans, corn, diced bell pepper, onion, chopped cooked chicken, shredded cheese, garlic powder, chili powder, ground cumin, salt, and pepper. Mix thoroughly and taste, adjusting seasonings as desired.
3. Assemble Egg Rolls: Place one egg roll wrapper on a flat surface with one corner pointing towards you. Spoon approximately 1/3 cup of filling onto the wrapper. Fold the corner closest to you over the filling, then fold in the two side corners snugly. Roll upward tightly to the opposite corner. Moisten the edge with water using your finger to seal the roll. Repeat until all wrappers are filled, making about 15-20 egg rolls.
4. Choose Cooking Method: Decide your preferred cooking method from pan frying, air frying, deep frying, or baking depending on your texture preference and equipment.
5. Pan Fry: Heat 2 tablespoons of canola or vegetable oil in a large skillet over medium-high heat. When hot, add a few egg rolls, turning often to brown evenly on all sides. Remove and drain on paper towels. Serve warm with dipping sauce.
6. Air Fry: Preheat the air fryer to 400°F. Spray the basket with cooking spray. Place a few egg rolls seam side down in a single layer and spray the tops with olive oil spray. Air fry for 6 minutes, flip, and cook for an additional 5-6 minutes until golden and crispy. Serve warm with sauce.
7. Deep Fry: Heat about 1 quart of vegetable oil in a deep stockpot to 350°F (medium-high heat). Fry the egg rolls, turning occasionally for about 90 seconds or until golden brown. Remove and drain on paper towels. Serve warm with dipping sauce.
8. Bake: Preheat oven to 425°F. Place egg rolls seam side down on a baking sheet spaced at least 1 inch apart. Lightly spray or brush with cooking oil. Bake for 12-15 minutes, turning halfway through, until golden and crispy. Serve warm with dipping sauce.

Notes

• You can adjust the filling ingredients to your preference, adding more spice or cheese if desired.
• Refrigerate the dipping sauce for at least 30 minutes for best flavor.
• Ensure egg rolls are sealed tightly before cooking to prevent filling leakage.
• Use cooking spray or oil liberally when air frying or baking for crispy texture.
• Store leftover egg rolls in an airtight container and reheat in an air fryer or oven for best results.

Keywords: Southwest egg rolls, black bean egg rolls, chicken egg rolls, crispy egg rolls, avocado dip, air fryer egg rolls, baked egg rolls, fried appetizers