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Copycat Southwest Egg Rolls Recipe

Copycat Southwest Egg Rolls Recipe
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★★★★★

5.3 from 19 reviews

This Copycat Southwest Egg Rolls recipe combines tender cooked chicken, melty Monterey Jack cheese, and a vibrant mix of black beans, corn, and fresh veggies, all seasoned with classic southwestern spices. Crispy and golden fried to perfection, these egg rolls are a flavorful appetizer or snack that can be enjoyed with your favorite dipping sauces.

Ingredients

Scale

Filling

  • 1 cup finely chopped cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • ¾ cup canned black beans, drained and rinsed
  • ¾ cup canned corn, drained
  • ¾ cup small-diced red bell pepper
  • ½ cup finely chopped fresh baby spinach
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped pickled jalapenos
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Wrapper and Frying

  • Egg roll wrappers
  • Peanut oil for frying
  • Water (for sealing wrappers)

Instructions

  1. Prepare the filling: In a large bowl, combine the finely chopped cooked chicken, shredded Monterey Jack cheese, drained black beans, drained corn, diced red bell pepper, chopped baby spinach, sliced scallions, chopped pickled jalapenos, chili powder, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir thoroughly to mix all ingredients evenly.
  2. Prepare the egg rolls for rolling: Place an egg roll wrapper on a clean work surface with one corner pointing towards you. Have a small bowl of water nearby for sealing.
  3. Fill and roll egg rolls: Spoon approximately ¼ cup of the filling mixture onto the bottom middle of the wrapper. Fold the bottom corner over the filling tightly, then fold in the left and right sides. Moisten the top corner with water using your fingertip and roll the egg roll tightly to seal completely. Repeat with remaining wrappers and filling, placing finished rolls on a parchment-lined sheet tray.
  4. Heat the oil: Slowly heat peanut oil in a deep fryer or a Dutch oven to 375°F (190°C). Make sure there are 3-4 inches of oil for frying.
  5. Fry the egg rolls: Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes per side until they turn a golden brown and crispy.
  6. Drain and crisp: Remove the fried egg rolls with a slotted spoon and place on a paper-towel-lined plate to absorb excess oil. Then transfer them onto a wire rack set over a sheet tray to maintain crunchiness.
  7. Serve: Repeat frying in batches until all egg rolls are cooked. Slice diagonally and serve warm with avocado ranch or your favorite dipping sauce.

Notes

  • Use peanut oil or another high smoke-point oil for frying to ensure crispiness without burning.
  • Make sure to seal the egg rolls tightly to prevent filling leakage during frying.
  • You can prepare egg rolls ahead and refrigerate before frying for convenience.
  • For a gluten-free option, substitute egg roll wrappers with gluten-free wrappers if available.
  • Adjust the spice level by changing the amount of jalapenos or chili powder.

Nutrition

Keywords: Southwest egg rolls, chicken egg rolls, appetizer, fried egg rolls, southwestern recipe, spicy egg rolls, copycat recipe

Find it online: https://mixitwitjoe.com/copycat-southwest-egg-rolls-recipe/