Description
These Southwest Chicken Egg Rolls are a delicious fusion of flavorful shredded chicken, corn, black beans, spinach, red bell pepper, and jalapeno, all seasoned with Southwest spices and wrapped in crispy egg roll wrappers. Perfectly cooked either by frying for extra crispiness or baking for a lighter option, these egg rolls are ideal for dinner or as a savory side dish bursting with bold southwestern flavors.
Ingredients
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)
Wrapper
- 1 package egg roll wrappers (20 egg roll wrappers)
For Cooking
- Oil for frying (enough to fill a skillet about 1 inch deep)
- Oil for brushing (for baking method)
Instructions
- Mix the filling: In a large mixing bowl, combine the cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeno. Add the cumin, chili powder, salt, and black pepper, then stir thoroughly to evenly distribute the spices throughout the mixture. Finally, fold in the shredded Monterey Jack cheese until well incorporated.
- Prepare the egg roll wrappers: Lay one egg roll wrapper on a clean, flat surface with a corner pointed towards you to form a diamond shape.
- Fill the wrappers: Spoon 2 to 3 tablespoons of the filling into the center of the wrapper.
- Roll the egg rolls: Fold the bottom corner over the filling, then tuck in the two side corners tightly toward the center. Continue rolling tightly until nearly sealed. Dip your finger in water and run it along the top edge of the wrapper to moisten it, then press firmly to seal the egg roll fully. Place the rolled egg roll onto a baking sheet seam side down. Repeat with remaining wrappers and filling.
- Chill the egg rolls: Place the rolled egg rolls in the freezer while preparing oil for frying or preheating the oven to help them hold their shape.
- Fry the egg rolls: Heat oil in a large skillet to about 350°F, making sure the oil is about 1 inch deep. Add a few egg rolls at a time without overcrowding. Fry each side for 2 to 3 minutes or until the wrappers turn golden brown and crispy. Transfer fried egg rolls to paper towels to drain excess oil. Repeat with remaining egg rolls.
- Bake the egg rolls: Preheat oven to 425°F. Line a baking sheet with parchment paper. Brush each egg roll lightly with oil and place them seam side down on the sheet. Bake for 15 to 20 minutes, flipping halfway through, until the egg rolls are golden and crisp.
- Serve: Serve the Southwest Chicken Egg Rolls hot with your favorite dipping sauces or toppings for an extra burst of flavor.
Notes
- Shredded or chopped cooked chicken can be rotisserie, grilled, or poached chicken based on preference.
- De-seeding the jalapeno reduces heat significantly, but leave seeds in if you prefer more spice.
- Freezing egg rolls before frying or baking helps maintain their structure and crispiness.
- For a healthier option, baking is recommended over frying.
- Egg roll wrappers can be found in the refrigerated section of most grocery stores near the tofu or Asian ingredients.
- Serve with salsa, guacamole, or sour cream for additional Southwest flair.
