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Southwest Chicken Egg Rolls Recipe

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★★★★★

4.8 from 51 reviews

These Southwest Egg Rolls are a delicious and easy-to-make appetizer or snack, packed with shredded chicken, black beans, corn, spinach, bell peppers, jalapenos, and melted Monterey Jack cheese wrapped in crispy egg roll wrappers. They can be cooked by either frying or baking, offering a flavorful twist on traditional egg rolls with a southwestern flair.

Ingredients

Scale

Filling

  • 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 tablespoon cumin
  • 1/2 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups Monterey Jack cheese (shredded)

Other

  • 1 package egg roll wrappers (20 wrappers)
  • Oil for frying (if frying method chosen)
  • Water (for sealing wrappers)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine the shredded or chopped cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeno. Add in cumin, chili powder, salt, and black pepper, then stir everything together thoroughly to evenly distribute the spices.
  2. Add cheese: Stir the shredded Monterey Jack cheese into the filling mixture, ensuring it is well incorporated.
  3. Assemble egg rolls: Lay an egg roll wrapper on a clean surface with one point facing toward you. Place 2-3 tablespoons of the filling in the center. Fold the bottom corner up over the filling, then fold the two side corners tightly over the filling. Roll the wrapper tightly toward the remaining corner. Dip your finger in water and press along the edges to seal the egg roll securely. Place the finished egg rolls on a baking sheet. Repeat until all filling is used.
  4. Freeze egg rolls: Place assembled egg rolls in the freezer until you are ready to cook them. This helps them hold shape during cooking.
  5. Frying method: Pour oil into a large skillet to a depth of about 1 inch and heat over medium-high heat until it reaches 350°F. Fry a few egg rolls at a time, ensuring they have space and do not touch. Cook for 2 to 3 minutes on each side, or until golden brown and crispy. Transfer to paper towels to drain excess oil. Repeat with remaining egg rolls.
  6. Baking method: Preheat oven to 425°F and line a baking sheet with parchment paper. Brush egg rolls lightly with oil on all sides and place them seam-side down on the sheet. Bake for 15 to 20 minutes, flipping halfway through, until they are golden brown and crispy.
  7. Serve: Serve the egg rolls warm with your choice of dipping sauces or toppings such as salsa, sour cream, guacamole, or chopped cilantro.

Notes

  • You can adjust the spice levels by adding more or less jalapeno or chili powder according to your taste preference.
  • For a vegetarian version, omit the chicken and increase the amount of beans and vegetables.
  • Make sure to seal the edges of the egg rolls well to prevent filling from leaking during cooking.
  • Freezing the egg rolls before cooking helps them maintain structure and crispness.
  • Use an instant-read thermometer to ensure oil is at correct frying temperature (350°F) for optimal crispiness.
  • When baking, brush the egg rolls with oil to help achieve a golden and crispy exterior without frying.

Keywords: Southwest egg rolls, chicken egg rolls, baked egg rolls, fried egg rolls, appetizer, southwestern recipe, black bean egg rolls

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