Description
These Southwest Chicken Egg Rolls are a flavorful and crispy appetizer perfect for parties or a tasty snack. Filled with shredded chicken, black beans, corn, spinach, red bell pepper, jalapeño, and seasoned with cumin and chili powder, they deliver a delicious southwestern twist. You can cook them by frying for a traditional crispy texture or bake them for a healthier option.
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 jalapeño, de-seeded
Seasonings
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 2 cups Monterey Jack cheese, shredded
- 20 egg roll wrappers
- Water (for sealing edges)
- Oil for frying (if frying method chosen)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, corn, black beans, chopped spinach, red bell pepper, and diced jalapeño. Mix well to evenly distribute all ingredients.
- Add Seasonings: In a small bowl, mix together cumin, chili powder, salt, and black pepper. Add this seasoning mixture to the large bowl with the filling ingredients and stir until everything is coated evenly.
- Add Cheese: Stir in the shredded Monterey Jack cheese until fully incorporated into the filling mixture.
- Assemble Egg Rolls: Lay out an egg roll wrapper on a clean surface with one corner facing toward you. Spoon 2-3 tablespoons of filling near the corner closest to you. Roll the wrapper tightly, folding in the sides, then continue rolling until sealed. Dip your finger in water and dab along the edges to seal the roll. Place the assembled egg roll seam side down on a prepared baking sheet.
- Repeat: Continue assembling the remaining egg rolls with the remaining filling, placing them on the baking sheet as you go.
- Prepare for Cooking: Place the egg rolls in the freezer for about 15 minutes if frying, or proceed directly to baking if preferred.
- For Frying: Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches, cooking 2-3 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
- For Baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush egg rolls with a little oil and place seam side down. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Notes
- Freezing the egg rolls before frying helps them hold their shape and prevents oil splatter.
- You can choose to bake the egg rolls for a healthier, less oily option without sacrificing crispiness.
- Adjust the amount of jalapeño according to your spice preference or omit for a milder flavor.
- Ensure the egg roll wrappers are sealed properly with water to prevent filling from leaking during cooking.
- Serve with your favorite dipping sauces such as salsa, sour cream, or guacamole.
